Luke Nguyen’s Recipe For Seafood Longevity Noodles

Seafood, noodles

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


  • 200g Somen Noodle (pre-blanch)
  • 50g Hokkaido Scallop (3 pcs)
  • 100g King Prawn (3pcs)
  • 30g Blue Swimmer Crab Meat
  • 50g Broccoli (3 florets)
  • 20g Shiitake Mushroom 
  • 20g Carrot          
  • 1 Egg White
  • 250ml Chicken Stock      
  • 1 tsp Scallion Oil
  • 1 handful of salt
  • 2 tbsp Potato Starch
  • 1 tbsp Oyster Sauce
  • ½ tsp Sugar        


  1. Boil water to lightly blanch the seafood and vegetables so they are cooked to mid-way through, then drain and set aside 
  2. Place 5 spoons of oil in the wok and heat to a medium heat
  3. Add the seafood and vegetables and fry until cooked medium-well done, then drain and set aside
  4. Place 1 spoon of oil in the wok and heat to a medium heat
  5. Add the somen noodles and sauté for about 30 seconds then season with a handful of salt and transfer to a serving plate
  6. Place 1 spoon of oil in the wok and heat to a medium heat
  7. Pour the chicken stock into it and season with the salt and sugar
  8. Lower the heat and thicken the stock with the potato starch
  9. Once complete re-add the ingredients into it and sauté for 30 seconds
  10. Add the egg white in for 10 seconds, then gently stir it in to ensure the gravy is silky
  11. Plate up and pour the sauce on somen noodle 

Written by Emeric Brard

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