Longevity Seafood E-Fu Noodles (San Xian Yi Mien)

Steps

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1. 1
   Prep all the components: slice the carrots, snow peas, and mushrooms; clean the shrimp and scallops; and open the canned abalone, reserving its liquid for the gravy later.
   ▶ ≈1:40
2. 2
   Make the gravy base by combining about 1½ cups of the reserved canned abalone broth with 1 tbsp oyster sauce and 2 tbsp light soy sauce, then stir in 2 tsp sugar.
   ▶ ≈5:40
3. 3
   Separately mix 2 tsp cornstarch with 3 tbsp water to make a slurry for thickening later — you may not need all of it.
   ▶ ≈5:57
4. 4
   Bring a pot of water to a boil and blanch the vegetables in order: carrots for about 30 seconds, snow peas for about 20 seconds (then shock in cold water), and mushrooms for about 30 seconds.
   ▶ ≈6:20
5. 5
   Blanch the yee mein noodles in the boiling water for about 90 seconds, constantly stirring and separating the strands until slightly softened but still a bit firm.
   ▶ ≈6:47
6. 6
   Heat the wok, then cook the ginger and garlic over low or no heat for about 20–30 seconds to release their aroma without burning.
   ▶ ≈7:37
7. 7
   Once fragrant, turn the heat to high, sear the scallops for about 20–30 seconds, then add the shrimp. Flip and sear both on high heat for about 90 seconds total until the shrimp turn orange and the scallops brown slightly.
   ▶ ≈8:10
8. 8
   Drizzle a splash of cooking wine around the edge of the wok for extra flavor, stir briefly, then remove the shrimp and scallops from the wok.
   ▶ ≈9:03
9. 9
   Stir-fry the abalone, carrots, and mushrooms on high heat for about 45 seconds, then pour in the gravy base, cover, bring to a boil, and let it simmer for about 3 minutes.
   ▶ ≈9:46
10. 10
    Turn to medium heat, add back the shrimp, scallops, and green onions, and adjust the slurry with an extra 1 tsp cornstarch if there's more liquid than expected.
    ▶ ≈10:51
11. 11
    On medium heat, slowly pour the cornstarch slurry into the center of the wok while continuously stirring for about 20–30 seconds, stopping once the sauce reaches your desired thickness.
    ▶ ≈11:18
12. 12
    Turn the heat to low or off, stir everything together, then add 1 tsp sesame oil for aroma and 1 tsp cooking oil for a glossy, silky finish.
    ▶ ≈11:34
13. 13
    Stir in only half of the snow peas at this point, saving the rest to add just before plating so they stay vibrant and crunchy.
    ▶ ≈11:57
14. 14
    To plate, lay the blanched noodles as the base, then carefully arrange the whole abalone in the center followed by the rest of the ingredients and sauce on top — rather than simply pouring everything on — for an elegant banquet presentation.
    ▶ ≈12:43