* 500g Chow Mein Noodles * Neutral cooking oil e.g. vegetable or canola oil * 5 small lobster tails * 3 cloves of garlic – thinly sliced * 1 inch of ginger – julienne strips * 5 stalks of green onion – cut into 2 inch long pieces * 375ml chicken stock (500ml if you prefer extra saucy noodles) * 1tbsp soy sauce * 1tbsp oyster sauce (can be replaced with another tablespoon of soy sauce) * 2tsp sugar * 1tbsp X.O. sauce (optional) * 1/2 C plain flour + 1/4 C cornstarch (or potato starch)
**Directions:**
1. First cook your noodles in boiling water for two minutes. Stir with chopsticks. Drain, rinse with cold water and keep aside. 2. To prepare your lobster tails -cut the tail in half down the length of the tail -It should reveal the black digestive tract that runs along the back of the tail close to the shell which you can scrape out -cut the lobster pieces into more manageable eating pieces – 2-3 pieces depending on the size of your lobster tail -rinse the lobster to get rid of any dislodged shell 3. Coat the flesh of the lobster with the plain flour and cornflour mix, set aside 4. Get your liquid ingredients ready. Stir the X.O. (if using), soy, oyster sauce, sugar, stock and together and keep at the ready. 5. Heat your wok until it is smoking hot and add 3 tbsp of oil. Add the lobster pieces and stir fry quickly for only 2 to 3 minutes. The lobster meat will go from opaque to white and the shell will turn a luminous orange. Remove the lobster and then throw in the cooked noodles and stir fry for 1-2 minutes to soak up the excess oil. Remove the noodles and set aside. 6. Add 1 tablespoon of oil to the wok and stir fry the ginger and garlic for two minutes until it smells fragrant, and then add the spring onion and stir again to combine. 7. Add reserved liquid ingredients prepared earlier – they should come to a rapid boil. 8. Add the lobster to the wok and stir fry to combine. Add the noodles and cook for another minute or two. Notes: Optional to garnish the noodles with extra spring onion, coriander, sliced chillies and season with black pepper
2 Comments
**Lobster noodles with ginger and scallion**
**Ingredients:**
* 500g Chow Mein Noodles
* Neutral cooking oil e.g. vegetable or canola oil
* 5 small lobster tails
* 3 cloves of garlic – thinly sliced
* 1 inch of ginger – julienne strips
* 5 stalks of green onion – cut into 2 inch long pieces
* 375ml chicken stock (500ml if you prefer extra saucy noodles)
* 1tbsp soy sauce
* 1tbsp oyster sauce (can be replaced with another tablespoon of soy sauce)
* 2tsp sugar
* 1tbsp X.O. sauce (optional)
* 1/2 C plain flour + 1/4 C cornstarch (or potato starch)
**Directions:**
1. First cook your noodles in boiling water for two minutes. Stir with chopsticks. Drain, rinse with cold water and keep aside.
2. To prepare your lobster tails -cut the tail in half down the length of the tail -It should reveal the black digestive tract that runs along the back of the tail close to the shell which you can scrape out -cut the lobster pieces into more manageable eating pieces – 2-3 pieces depending on the size of your lobster tail -rinse the lobster to get rid of any dislodged shell
3. Coat the flesh of the lobster with the plain flour and cornflour mix, set aside
4. Get your liquid ingredients ready. Stir the X.O. (if using), soy, oyster sauce, sugar, stock and together and keep at the ready.
5. Heat your wok until it is smoking hot and add 3 tbsp of oil. Add the lobster pieces and stir fry quickly for only 2 to 3 minutes. The lobster meat will go from opaque to white and the shell will turn a luminous orange. Remove the lobster and then throw in the cooked noodles and stir fry for 1-2 minutes to soak up the excess oil. Remove the noodles and set aside.
6. Add 1 tablespoon of oil to the wok and stir fry the ginger and garlic for two minutes until it smells fragrant, and then add the spring onion and stir again to combine.
7. Add reserved liquid ingredients prepared earlier – they should come to a rapid boil.
8. Add the lobster to the wok and stir fry to combine. Add the noodles and cook for another minute or two.
Notes: Optional to garnish the noodles with extra spring onion, coriander, sliced chillies and season with black pepper
This looks absolutely incredible! Thanks!