Stir-Fried Longevity Noodles with Seafood & Vegetables



200g longevity noodles

150g shrimps (shelled and deveined)

200g squids (cleaned, score the flesh of squid in a criss cross pattern and cut into pieces)

150g bean sprouts (cleaned)

90g cabbage (cut into strips)

40g shredded carrot

1 tbsp chopped garlic

4 tbsp cooking oil (divided)

Seasonings A:

¼ tsp salt

Seasonings B: (mixed well)

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp extra virgin sesame oil

½ tsp sugar

¼ tsp ground white pepper

¼ cup water

Preparation Instructions:

  1. Bring a pot of water to a boil. Add in longevity noodles and continue to simmer until al-dente. Remove, drained and set aside.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil, add in cabbage and carrot, saute until tender crisp.
  3. Add in bean sprout, lightly saute. Season with salt. Remove and set aside.
  4. Add in 2 more tbsp of cooking oil in the skillet, saute the chopped garlic until fragrant.
  5. Add in shrimps and squids, saute until cooked.
  6. Add in longevity noodles and seasonings B, stir to combine.
  7. Add in cabbage, carrot and bean sprout prepared in step 2. Toss well.
  8. Dish out and serve.

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