Category: Seafood

Soy Butter Scallops

Soy Butter Scallops

Soy Butter Scallops are one of those amazing appetizers that are so elegant but unbelievably quick to prepare. You don’t need a box of those premade frozen appetizers. This is just as easy, promise! And so much more impressive. You’ll always be company ready in read more



Way before Everything Bagel seasoning took the food world by storm, Furikake had been seasoning rice for generations of Japanese people. Though it’s still used mostly for rice, it enhances nearly everything it touches, and there isn’t much we can’t sprinkle it on. From avocado read more

Longevity Noodles

Longevity Noodles

Gung Hay Fat Choy!

Lunar New Year, one of the most important holidays in China, starts today. But don’t worry, celebrations typically last for weeks. So you have plenty of time to throw your own Lunar New Year dinner party. And no such menu would be complete without Longevity Noodles. Long strands of noodles symbolize a long life, and are served at birthday celebrations as well. There are a lot of steps to this recipe, but this is a special occasion dish. What’s a few extra steps in the pursuit of a long, healthy life? And once you dig into these Longevity Noodles, with their tangy sauce and plump shrimp, savory pork, meaty mushrooms, and crunchy toppings, you’ll know it was worth it.

Longevity Noodles Sauce

I start this recipe by whipping up a very quick, but deeply flavorful sauce. Pantry staples like oyster sauce, soy sauce, and Shaoxing wine gets stirred together with some chicken stock and set aside.

Then I move on to prepping the vegetables. Get everything ready so you can move to the stove and set up an assembly line of cooking.

onions longevity noodles

Longevity Noodles Toppings

The toppings are what really set this noodle dish apart. Fried shallots and peanuts and ribbons of egg crepe add tons of flavor and texture. Because this dish has a lot of moving parts, there are some shortcuts I can recommend if you just don’t have the time or energy to go full out.

1. The egg crepe can be substituted with simple boiled eggs. I think soft fried eggs might be nice too, although casual and a little messy.

2. You can buy fried shallots in the Asian market. They come in a tub and you’ll get way more than you need so use the rest to top fried rice, noodles soups, or salads.

3. You can buy roasted peanuts instead of frying your own.

That said, I think you’ll be surprised by how much more flavorful homemade toppings can be. I don’t even really like peanuts, but straight from frying them in the pan, they were pretty great. If you find it’s too much prep work for one day, you can do things in stages. Cut up all of the veggies and start prepping some of the toppings the day before so you can focus on finishing the dish on the second day.


swirl longevity noodles

Once cool enough to handle, I cut the stack in half and slice them into ribbons.

It’s important to keep an eye on the shallots. Start them on higher heat and then when they start to get a light golden brown, you can turn the heat down and continue frying until they are evenly fried and a nice bronze color.

Likewise, you want to watch the peanuts carefully. When they have a hint of color and you think you want to leave them for a couple more minutes-Don’t! Take them out. The peanuts are so hot they will count to brown off heat so don’t leave them in the oil too long.

The Pork

Now that the toppings are done it’s time to make the pork sauce. First I put on a big pot of water because by the time it’s boiling, the pork will be done and it will be time to cook the noodles and shrimp and assemble our Longevity Noodles.

The Shrimp and Noodles

Now we are in the home stretch. At this point your water should be boiling, and we’ll turn off the heat and quickly cook the shrimp in it. This is the perfect way to cook plump and juicy shrimp-indirect heat. Shrimp is so delicate and cooks so quickly, it’s not necessary to hit it with a ton of heat. Gentle cooking is the best way.

Then scoop them out and set aside, and bring the water back to a boil. I know there are an endless variety of noodles in an Asian market. We want long, thin wheat ones for Longevity Noodles. Often you’ll find them just for the occasion, in lucky red boxes. However, I included somen as an option, which is a thin Japanese noodle. It’s similar to the long life noodles and will work if you cannot find the other ones.

Because they are so thin, they cook in under a minute! As soon as the noodles float to the surface, they are ready. After draining them, I give them a quick rinse to remove excess starch. Then I add the toasted sesame oil, coating each strand. This gives extra flavor but also keeps the strands from clumping up.

Now it’s time to assemble! Pour the pork sauce over the noodles, and garnish with all the delicious toppings!

Longevity Noodles are so special and festive, try them for your next celebration! Long life is as good a reason as any to indulge in a big platter of noodles, right? Let me know what you think of them by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love seeing your creations!



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recipe card longevity noodles

Longevity Noodles

  • Author: Funky Asian Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Chinese




  • 4 Tablespoons oyster sauce
  • 3 Tablespoons soy sauce
  • 4 Tablespoons shaoxing wine
  • ½ cup chicken stock


  • ½ cup neutral oil
  • 3 large shallots
  • 5 Tablespoons raw peanuts (with the skins)
  • 3 eggs
  • 2 scallions, minced

Noodle Dish:

  • 8 ounces fresh shiitake mushrooms
  • ½ large yellow onion
  • 1 pound ground pork
  • 4 cloves garlic, sliced thin
  • ½ teaspoon cornstarch mixed with 1 Tablespoon water
  • 8 pieces of large shrimp (I used 21/25 size)
  • 300 grams ultra thin wheat noodles (about 10 ounces)
  • ½ Tablespoon sesame oil
  • Salt and ground black pepper to taste



Make the sauce:

  1. Combine the oyster sauce, soy sauce, shaoxing wine, and chicken stock in a small bowl.
  2. Stir to combine and set aside.

Prep the vegetables:

  1. Cut the stems off of the shiitakes and discard. Slice the mushrooms and set aside.
  2. Slice the onions thin and set aside.
  3. Trim, peel, and slice the shallots paper thin. 

Prep the Toppings:



  1. Crack the eggs into a small bowl and whisk to scramble them. Set aside.
  2. Heat a nonstick skillet over medium heat for a couple minutes. Take a paper towel and crumple it. Dip it into the neutral oil and wipe the inside of the pan with the oil.
  3. Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl. 
  4. Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
  5. Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds. 
  6. Transfer the egg crepe to a plate.
  7. Continue cooking in the same way until all of the egg is used up and you have a pile of egg crepes. Set the plate aside to cool.


  1. Heat a small skillet over medium high heat for several minutes with the oil in the pan. 
  2. Test the oil with a piece of shallot. If it sizzles, add the rest of the shallots. If not, heat the oil for another minute or two before adding the shallots.
  3. Use a pair of tongs or chopsticks to separate the shallots into individual rings. Cook the shallots for 3-4 minutes until starting to get golden. Then, turn the heat to medium and continue cooking until a deep golden brown, another minute or two. 
  4. (If the shallots start to turn dark too soon, turn the heat down or take the pan off of the heat for the rest of the cooking time).
  5. Transfer the shallots onto some paper towels with a slotted spoon, leaving the oil in the pan.


  1. Add the peanuts to the shallot oil and heat the pan over medium low heat for about 5 minutes until the nuts are golden in color.
  2. Transfer the peanuts with a slotted spoon onto some paper towels and set aside.
  3. Reserve the oil.


  1. Bring 3 quarts of water to boil in a pot over high heat. Then put a lid on the pot and lower the heat to medium.
  2. Heat a large skillet over medium high heat for several minutes. Add 1 Tablespoon of the reserved peanut oil and add the ground pork. Let the pork cook for 2 minutes untouched before using a spatula to break up the meat. Continue cooking for a minute.
  3. Add the shiitake mushrooms and stir to combine. 
  4. Next, add the onions and the garlic and cook for another 3-4 minutes until the pork is fully cooked.
  5. Add the sauce and cook for another 3-4 mins. until the sauce has reduced a little and the onions are tender.
  6. Add the cornstarch and stir quickly to incorporate.
  7. Cook the sauce for another minute to thicken.
  8. Set aside the pan while you boil the noodles.


Shrimp and Noodles:

  1. Take the lid off of your pot and make sure that your pot of water is boiling. Add the shrimp, turn off the heat, and let the shrimp sit in the water for 2 minutes to cook. Scoop the shrimp out and set aside.
  2. Return the water to a boil and add the noodles and cook them for approximately 40 seconds to 1 minute. As soon as the noodles float to the surface, they are cooked. If you’re not sure, take a quick taste.
  3. Drain the noodles in a colander in the sink, rinse with running water to remove excess noodle starch, and then shake the colander to make sure you have eliminated as much water as possible. 
  4. Add the sesame oil to the noodles and mix well to coat the strands. Transfer the noodles to a large serving platter and spread them out a little.
  5. Pour the meat sauce over the noodles. Garnish the noodles with the egg crepe, peanuts, fried shallots and scallions. Put the shrimp around the noodles or group them on one area of the dish.
  6. Serve Longevity Noodles immediately.


*This dish has many steps but it’s a celebration dish which requires a little more time and care. If you would like to cut down on some of the steps, here are some suggestions:

  1. You can substitute the egg crepe with simple soft boiled eggs. Simmer the eggs on medium heat for 8 minutes. Cool under running water and then peel and cut the eggs in half.
  2. Buy toasted peanuts and skip cooking them yourself. 
  3. You can also buy ready to use fried shallots at an asian market. They come in a container and can be used as a topping for other noodle dishes, fried rices, etc.

*The remaining oil can be used for any of your cooking needs.

Keywords: lunar new year, good luck, long life, noodles,

Shabu Shabu

Shabu Shabu

Shabu Shabu, one of Japan’s many takes on the hotpot, is a super fun and interactive meal to enjoy with family and friends. A glorious array of meats and veggies are beautifully arranged on platters, with some speedy sauces, while a simple broth simmers at read more

Coconut Lime Ceviche

Coconut Lime Ceviche

When I need something quick but fancy for a party, I reach for ceviche. It’s bright, fresh flavors are always a hit, and this Coconut Lime Ceviche brings a fun Asian twist.  Prep takes only 15 minutes, there’s no cooking time involved, and you can read more

Green Curry Shrimp

Green Curry Shrimp

One of the most popular dishes at our restaurant is the Green Curry Shrimp. And it’s one of my favorites too. So I wanted to make a streamlined version that was easier to recreate at home. And I managed to keep all the fresh, herbal flavor that is the hallmark of  Thai green curry while making it something we can enjoy on a busy weeknight. Plump shrimp swimming in a fragrant coconutty curry broth-what’s not to enjoy?

green curry shrimp ingredients

Green Curry Paste

Yes, you can use a commercial green curry paste in a pinch, but making it from scratch adds explosive flavor. I use canned red curry paste all the time, but green curries rely on fresh herbs and aromatics, and the commercial varieties really can’t compete. I know the ingredient list looks long, but all you’re really doing is blitzing everything in the blender. And this can be made ahead of time, leaving you just 15 minutes cooking time when you’re ready to have green curry shrimp for dinner. The recipe makes more than you need, and freezes beautifully, so a homemade curry dinner is always within reach.

Start by soaking the dried shrimp, and get the other green curry paste ingredients prepped while they soak. Since everything goes into the blender anyway, you just need a rough chop here.

shallots green curry shrimp

blend green curry shrimp

You’ll only use about a third of the curry paste for this recipe, so divide and freeze the remaining paste for fast future dinners.

Veggie Packed Curry

One of the things that makes this Green Curry Shrimp so special is the variety and abundance of vegetables. Eggplant, onions, shiitake mushrooms, and spinach add so much texture and flavor.

eggplant green curry shrimp

onions green curry shrimp

coconut green curry shrimp

At this point I bring the mixture to a simmer, stirring and scraping to get up all those good browned bits. Then I lower the heat and cook until the eggplant has softened. Chinese eggplant softens pretty quickly, making it well suited for this dish. If you are using a standard globe eggplant, I think pre-cooking it either by roasting, frying, or baking might be best. You want the eggplant soft and creamy.

spinach green curry shrimp

green curry shrimp stir

This is a deeply flavorful curry, but it is not intensely spicy. If you like it hot, you can add more jalapenos to the curry paste, or add some chopped chilis to the finished dish. Make it an authentic Thai meal by serving it over rice to sop up the sauce and with some Boba Thai Tea!

I can’t wait for you to try this Green Curry Shrimp; we loved it as much as we love our restaurant version. Let me know what you think by rating the recipe below and leaving a comment. And show off your beautiful curry by tagging us in your pics @funkyasiankitchen, we love hearing from you and seeing your creations!




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green curry shrimp recipe card

Green Curry Shrimp

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: serves 4 1x
  • Category: Main
  • Cuisine: Thai



Green Curry Paste:

  • 3 green chiles (like jalapeno or serrano) roughly chopped
  • 1/4 cup cilantro leaves
  • 2 lemongrass stems, trim and use only bottom 4 inches (If using frozen chopped, use 3 tablespoons)
  • 2 Tablespoons chopped galangal
  • 5 cloves garlic
  • 2 tablespoons dried shrimp, soaked in hot water for 15 minutes (use miso for vegetarians or omit entirely)
  • 1 tablespoon peeled and roughly chopped ginger
  • 2 large shallots, peeled and roughly chopped
  • 4 large kaffir lime leaves
  • 2 Tablespoons fish sauce (use 2 Tablespoons water and 1 teaspoon salt if vegetarian)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • 4 Tablespoons light brown sugar

Green Curry Shrimp:

  • 3 tablespoons neutral oil
  • 6 tablespoons green curry paste, divided
  • 2 large cloves garlic minced
  • 1 Tablespoon peeled and minced ginger
  • 1 ½ lb large shrimp (21-25 size)
  • 1 can coconut milk (12-13 oz)
  • 3 Tablespoons fish sauce
  • 1 medium chinese eggplant
  • ½ large onion, thinly sliced
  • 6 oz shiitake mushrooms
  • 1 ½ oz baby spinach (large handful)

For serving:

  • Hot rice
  • Limes Wedges


Make the Curry Paste:

  1. Drain the dried shrimp. 
  2. Place the dried shrimp, chilis, cilantro, lemongrass, galangal, garlic, dried shrimp, ginger, shallots, kaffir limes leaves, fish sauce, cumin, turmeric, coriander, black pepper, and brown sugar in a food processor or blender and process until smooth, about 1 minute. (If you’re having problems blending, add a tablespoon or two of water). 
  3. Set aside or refrigerate until ready to make the curry. (You will only use about ⅓ of the paste. You can split and then freeze the remaining paste to use for future curries.)


Prepare Green Shrimp Curry:

  1. Trim the stem off of the eggplant and then cut it into ½ inch pieces. (I used a roll cut where you turn the eggplant a ¼ turn after each cut. But you can just cut it into rounds.) Set aside.
  2. Trim the hard stems off of the shiitakes and discard. Cut the mushrooms into thick slices. Set aside.
  3. Heat a frying pan over medium heat and add the oil and 2 Tablespoons of the spice paste. Stir-fry for 1 minute until fragrant. Add the onions and stir fry for 2-3 minutes. (The paste may start to brown and stick to the bottom of the pan, but just keep scraping and stirring.)
  4. Add the ginger, garlic, eggplant and mushrooms and stir fry for another minute. Add the coconut milk, 4 more tablespoons of green curry paste, and 3 Tablespoons of fish sauce. 
  5. Bring the mixture to a simmer. Stir, scraping the bottom and sides of the pan. 
  6. Lower heat to medium, cover the pot with a lid, and cook for 4-5 minutes until the eggplant has softened. 
  7. Add the shrimp and cook for 2-3 minutes. Taste and adjust seasoning with a little salt or fish sauce as needed.
  8. Add the spinach and stir to wilt. 
  9. Serve immediately with hot rice and lime wedges.


*Chiles can vary in spiciness; however, this is a mild green curry. For more heat, double the jalapenos in the paste recipe to 6 pieces or just add some chiles to the final curry itself.

Keywords: homemade curry paste, green curry, shrimp, thai food