Here's a recipe by The Star’s restaurant team at Luke Nguyen’s Fat Noodle for seafood longevity noodles. Perfect to celebrate Lunar New Year. Serves: 4 people Ingredients: 200g Somen Noodle (pre-blanch)50g Hokkaido Scallop (3 pcs)100g King Prawn (3pcs)30g Blue Swimmer Crab Meat50g Broccoli (3 florets)20g Shiitake Mushroom 20g Carrot 1 Egg White250ml Chicken Stock 1 tsp Scallion Oil1 handful of salt2 tbsp Potato Starch1 tbsp Oyster Sauce½ tsp Sugar Method: Seafood Boil water to lightly blanch the seafood and vegetables so they are cooked to mid-way through, then drain and set aside Place 5 spoons of oil in the wok and heat to a medium heatAdd the seafood and vegetables and fry until cooked medium-well done, then drain and set asidePlace 1 spoon of oil in the wok and heat to a medium heatAdd the somen noodles and sauté for about 30 seconds then season with a handful of salt and transfer to a serving platePlace 1 spoon of oil in the wok and heat to a medium heatPour the chicken stock into it and season with the salt and sugarLower the heat and thicken the stock with the potato starchOnce complete re-add the ingredients into it and sauté for 30 secondsAdd the egg white in for 10 seconds, then gently stir it in to ensure the gravy is silkyPlate up and pour the sauce on somen noodle
