Longevity Noodles (伊面) with Braised Crayfish
Longevity Noodles (yī miàn, 伊面) or yi mein, symbolize longevity and can always be found on the banquet table at many Chinese weddings. The saying goes: long noodles, long blissful life. Whether it’s a birthday, a new baby, a wedding, or a lunar new year banquet, long life noodles are an important aspect of all these happy celebrations! The dish is always highly anticipated during these events, when the server starts dishing out steaming bowls of yi mien, braised perfectly in savoury sauce and punctuated with juicy bits of mushroom and Chinese chives. This recipe we have today will replicate that unforgettable flavour, with a special addition of braised crayfish just to make it a bit more special. If you’re pressed for time, you can opt out of the crayfish addition too – trust us, the noodles are great on their own!


  2 crayfish, sliced in half lengthwise
  2 tbsp potato starch
  80 g capsicum
  80 g carrot
  60 g leek
  30 g spring Onion, sliced
  120 g bok choy
  40 g shiitake mushrooms, sliced
  2 tbsp shallots, sliced
  1 tbsp garlic, minced
  1 tbsp ginger, sliced into strips
  1 tbsp light soy sauce
  2 tbsp dark soy sauce
  2 tbsp oyster sauce
  60 ml water
  4 tbsp vegetable oil
  1 tbsp shaoxing wine
  ¼ cup water



Using the Kenwood Food Processor with the slicer attachment, slice capsicum, carrot and leek. Set aside.


Coat crayfish with potato starch, then deep fry in pot of hot oil for 4 to 6 minutes until crispy. Drain off excess oil on a plate lined with paper towels and set aside.


In a pan on medium heat, heat 2 Tbsp vegetable oil and fry half of the shallots and garlic. Once fragrant, add ginger, light soy sauce, dark soy sauce, oyster sauce and Shaoxing wine. Mix well before adding water. Season to taste with light soy sauce and oyster sauce, if needed.


Add crayfish to pan and submerge in the sauce. Let it simmer for 10 minutes.


In a separate pan on medium heat, heat 2 Tbsp vegetable oil. Fry remaining shallots and garlic until fragrant. Add capsicum, carrots, leeks, bok choy and mushrooms. Stir-fry for 2 to 3 minutes until tender crisp. Season to taste with light soy sauce, if needed.


In a pot of boiling water, cook noodles for 1 to 2 minutes until al-dente. Drain and remove from water.


Add noodles into pan with stir-fried vegetables and let it braise for 1 minute. Serve noodles with crayfish and garnish with sliced spring onion.