Seafood Longevity Noodles
Ingredients: Yee Mein (E-Fu Noodles), Canned Abalone, Oyster Sauce, Light Soy Sauce, Sugar · 60 min cook time · 500kcal · ~₩36,400
Ingredients
4bundles Yee Mein (E-Fu Noodles), 1can Canned Abalone, 1tbsp Oyster Sauce, 2tbsps Light Soy Sauce, 2teaspoons Sugar, 3teaspoons Cornstarch, 3tbsps Water, 1cup Carrots, 1cup Snow Peas, 1cup Mushrooms, 1piece Ginger, 3cloves Garlic, 1cup Scallops, 1cup Shrimp, 1splash Cooking Wine, 0.5cup Green Onions, 1teaspoon Sesame Oil, 1teaspoon Cooking Oil
Instructions
1. Combine the canned abalone water (about 1.5 cups), 1 tbsp of oyster sauce, 2 tbsps of light soy sauce, and 2 teaspoons of sugar for the gravy sauce. Mix well.
2. For thickening the gravy, combine 2 teaspoons of cornstarch with 3 tablespoons of water to create a slurry.
3. Bring a wok of water to a boil on high heat. Blanch the carrots for about 30 seconds.
4. Remove carrots and blanch the snow peas for about 20 seconds. Leave the snow peas in cold water after blanching.
5. Blanch the mushrooms for about 30 seconds.
6. Blanch the noodles for about 90 seconds, constantly stirring and teasing them apart until slightly soft and pliable.
7. Heat the wok. Cook ginger and garlic for about 20 to 30 seconds with the heat set to low or completely off to prevent burning.
8. Once aromatics are fragrant, turn the heat to high and add the scallops. Stir and sear for about 20 to 30 seconds before adding the shrimp.
9. Periodically flip and move the shrimp and scallops, searing on each side on high heat for about 90 seconds until shrimp turn orange and scallops brown.
10. Add a splash of cooking wine around the perimeter of the wok. Briefly mix with the wine and scoop the seafood out of the wok.
11. Stir-fry the abalone, carrots, and mushrooms on high heat for about 45 seconds.
12. Add the prepared gravy sauce to the wok. Cover and bring to a boil on high heat, then let it cook for about 3 minutes.
13. On medium heat, add the shrimp, scallops, and green onions. Prepare to thicken the sauce.
14. Slowly pour the cornstarch slurry into the center of the wok over 20 to 30 seconds while constantly stirring with a spatula. Stop pouring if the consistency is thicker than desired.
15. Turn the heat to low or completely off and stir around the wok to combine everything.
16. Add one teaspoon of sesame oil for a nutty aroma and one teaspoon of cooking oil for a glossy look and slippery mouthfeel.
17. Add about half of the snow peas to the wok. The remaining half will be added shortly before plating for vibrancy and crunch.
18. When plating, do not pour the entire gravy onto the noodles. Instead, intentionally transfer each item onto the dish. Place the whole uncut abalone square in the middle and follow with the rest of the ingredients. Use a spatula with a lip to help with sauce transfer.
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