Deluxe Longevity Noodles
Deluxe Longevity Noodles Recipe
You can use any Chinese long noodles to substitute the ee-fu noodles in this recipe.
Yellow chives can be substituted with your favourite greens, such as choy sum, asparagus and broccolli.
Check out the ingredients and step-by-step photos on the previous page.
- 100g (2 bundles) dry ee-fu noodles (伊府面/Yi mein)
- 1 tbsp cooking oil
- 1 tsp minced ginger
- 1/2 tbsp chopped garlic
- 5 shiitake mushroom caps cleaned with damp paper towel & sliced thinly
- 8 carrot flowers
- 100g yellow chives (韭黃/gau wang) cut to 5 cm (2 inch) lengths
- 1 tbsp Chinese wine (Hua Tiao/Shao Xing)
- 2 heaped tbsp XO sauce
- 1-2 can mini baby abalones drained; see cooking note
- 8 razor or pacific clams drained from the can
- 8 cooked prawns (shrimps) see cooking note
- some of the sauce and cut chilli from the canned abalones optional
- chopped spring onion to garnish
- 150 ml chicken stock see cooking note below
- 2 spoons of sauce from baby abalone optional; see note
- 1/2 tsp light soy sauce
- 1/2 tsp fish sauce
- 1 tsp dark soy sauce
- a dash white pepper powder
- 1 tbsp Chinese wine
- 1 tbsp drained cut chilli from the abalone can optional
- 1 tbsp chopped spring onions and/or coriander
- Blanch ee-fu noodles. Bring a pot of water to boil. Add ee-fu noodles and cook them in the boiling water for less than a minute. Take out the noodles as soon as the noodles start to separate in the hot boiling water, while they are still firm and uncooked. Run the noodles under cold tap water through a colander to cool. Set aside.
- Cook mushrooms. Heat oil a large frying pan or wokpan. Add ginger and garlic – cook briskly until aromatic. Add button mushrooms and cook until they start to soften.
- Add yellow chives, Chinese wine and chicken stock. Stir fry briskly until they just start to soften.
- Add prepared ee-fu noodles and distribute the XO sauce over the noodles. Add sauce (A). Coat the noodles evenly in the sauce, then cover with lid and simmer until most of the sauce is reduced, about 3 minutes.
- Arrange baby abalones, cooked prawns and canned clams over the noodles. Ladle a few spoons of abalone broth (or chicken stock) over the toppings. Cover with lid and steam for another 2 minutes. Garnish with red chilli & spring onions.
- Serving Casserole. I am using a (23 cm/9-inch) metal non-stick claypot which conducts heat very well, and is just the right size for serving it in the pan (and for photo-taking!). You can use a wokpan, frying pan or any heat-resistant claypot or casserole. You can also dish it out on a large serving plate after cooking.
- Cooked ready-to-eat prawns. I bought mine from Don Don Donki’s seafood fridge. You can also buy frozen cooked prawns from the supermarket.