Lobster Noodles

Name: Lobster Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 12 oz lobster tails (I used 3 x 4oz lobster tails, cut to 2" pieces); 1 cup cornstarch; 1 tsp salt; 1/2 tsp white pepper; 1 cup neutral oil for frying (I used avocado oil); 1.5 tbsp oyster sauce; 1.5 tbsp soy sauce; 1/2 tbsp sugar; 1 tsp white pepper; 1 tbsp shaoxing wine; 1 tsp sesame oil; 1/4 cup chicken broth; 1/4 tsp msg (optional); 8 scallions (chopped, greens and whites separated); 5 cloves garlic (minced); 2 inch ginger (sliced); 16 oz noodles (fresh or dried; E-Yu, Yi Mein, or Shanghai noodles recommended); 1.5 cups chicken broth; 1 tbsp cornstarch; 3 tbsp water

8 steps

Prep:15minCook:15min

These Lobster Noodles are wok fried with garlic, scallions, and served in a rich brown gravy over bouncy, chewy noodles! This Cantonese banquet dish is a Lunar New Year staple that is perfect to celebrate with friends and family!

Updated at: Tue, 19 Nov 2024 06:15:13 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories719.6 kcal (36%)

Total Fat13 g (19%)

Carbs117.5 g (45%)

Sugars5 g (6%)

Protein29.5 g (59%)

Sodium1679.3 mg (84%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Using kitchen shears or a cleaver, cut lobster tails to 2 inch pieces leaving the shell on.

Step 2

Premix sauce base by combining oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, msg, and chicken broth and set aside.

Step 3

To a large bowl, add cornstarch and season with salt and white pepper. Lightly dust lobster pieces in the seasoned cornstarch, shaking off any excess.

Step 4

Heat oil in a large wok or pan, then fry the lobster at 350F for 45 seconds - 1 minute until the lobster is bright red and cooked through.

Step 5

Cook noodles and boiling water and drain immediately and rinse with cold water to remove starch and stop the cooking processes.

Step 6

In a large pan or wok, add 1 tbsp of oil and stir fry garlic, ginger, and scallion whites for 30 seconds or until fragrant. Immediately add lobster and stir fry for 1 minute.

Step 7

Add premixed sauce and stir over high heat, then combine chicken stock and heat until boiling, then simmer for 4-5 minutes to reduce slightly.

Step 8

Add scallion greens and mix through, then add cornstarch slurry and stir until thickened, about 1 minute. Pour over noodles in a large bowl, serve, and enjoy!

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