Deluxe Longevity Noodles

This deluxe longevity noodles can be served during birthdays, family as well as festive celebrations. I made this during Chinese New Year eve and it was a hit on the table. Despite the dish being named “deluxe” there were no expensive ingredients. The toppings for the noodles – cooked prawns (from Donki), a can of razor/pacific clams and a can of baby abalones – are all ready-to-eat and cost less than S$10 each. It is the blog tradition to make an ee-fu noodles recipe every Chinese New Year. Given my hectic work during the festive season this year, this convenient and value-for-money noodles is just the right recipe for busy people. It is also perfect post-CNY recipes if you have leftover cans of razor clams or baby abalones to clear after the festivities.

See Also:

Deluxe Longevity Noodles Recipe



Yellow Chives

Yellow chives are a great companion to ee-fu noodles. You can skip this ingredient and substitute with other greens if you can’t find them. Wash them well and cut to equal short sections.


Deluxe Longevity Noodles Ingredients

  • Canned baby abalones – I used one mini can of baby abalones. It is an inexpensive brand, but I think the gravy very much. Try to opt for a brand that with a sauce you enjoy, preferably without artificial preservatives.
  • Ee-fu noodles are my favourite noodles for longevity noodles. However, you can substitute with any Chinese dried long noodles.
  • Fresh shiitake mushrooms and carrot flowers.
  • Sauce made of rich chicken stock, fish sauce, soy sauce, white pepper & Chinese wine.

More Ingredients:

  • XO SauceGives a touch of instant luxury to the dish, making the longevity noodles more “deluxe”.
  • Cooked ready-to-eat prawns. I bought them from Don Don Donki’s ready-to-eat seafood section. You can also buy frozen cooked prawns from the supermarket.
  • Canned razor/pacific clams. Use them straight from the can.
  • Garlic & Ginger。


Deluxe Longevity Noodles (Step-by-Step)

Making Deluxe Longevity Noodles

  • Bring a pot of water to boil, add the ee-fu noodles and cook for less than a minute – take them out once they separate. Set aside.
  • In a heated casserole, fry garlic, ginger, carrot and mushrooms.
  • Add cut yellow chives, and season with salt & pepper.
  • Add the earlier prepared ee-fu noodles, xo sauce and prepared sauce. Stir fry to mix well.
  • When the noodles sauce as almost absorbed, add the cooked food toppings – canned clams,  cooked prawns and canned baby abalone. Optional: Ladle a few spoons of delicious abalone broth over the toppings so they are moist & flavourful.

  • Finally, cover with lid and steam for 2 minutes and the dish is done! I served mine directly in the casserole.

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

(A) Sauce

  • 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


  1. 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.
  2. 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.
  3. Add yellow chives, Chinese wine and chicken stock. Stir fry briskly until they just start to soften.
  4. 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.
  5. 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.

Noob Tips

  1. 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.
  2. 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.