Making Longevity Noodles For A New Friend Turning 70 ❤️
may aunty's life be longer than the noodles 🥹🍜
This Hungry Ghost Festival, we paid a visit to our neighbourhood kimzua (joss paper and paper effigies) store to find out more about the lovely aunty that owns the place.
After scaring ourselves silly with her ghost stories (check out our IG highlights for the scariest one!!!), we also found out that Aunty turns 70 this year, and has been running the business all by herself for almost a decade.
So for Aunty’s birthday, we made her Seafood Longevity Noodles to wish her many more fruitful years with her beloved store (and spirits
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Ingredients
200g longevity noodles
6 cloves garlic, minced
2 king oyster mushrooms, scored
3 dried shiitake mushrooms, soaked
3 pcs tiger prawn, shelled
3 pcs canned abalone
12-15 clams, cleaned
2 tbsp XO Dried Scallop sauce
1 tbsp oyster sauce
2 tsp light soya sauce
2 tbsp water from canned abalone
2 stalks chives, sliced
4 tbsp oil
Directions
Pour hot water over the longevity noodles to soften them.
In a pan, heat oil and sear the king oyster mushrooms on both sides until golden. Remove from pan.
Saute 2 cloves of minced garlic in the oil and add in the clams. Cover and let it cook fully. Set aside.
Add 2 tbsp more oils and sauté the rest of the garlic. Add soya sauce, oyster sauce, XO sauce and canned abalone water. Simmer Add in the shiitake and prawns and stir fry until fully cooked and red.
Toss in the hydrated noodles and stir fry until noodles are tender and the sauce is all soaked in. Add in the chives and toss for another minute. Serve and enjoy!