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By Chris Joe (CJ Eats)

Lobster Noodles

Name: Lobster Noodles
Cuisine: Asian, Chinese
Ingredients: 12 oz lobster tails I used 3 x 4oz lobster tails; 3 tbsp cornstarch; 1 tsp salt; 1/2 tsp white pepper; 1 cup neutral oil 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; 2 tbsp water; 1/4 tsp msg optional; 1 tbsp cornstarch; 3 tbsp water; 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 stock

8 steps

Eating long noodles on Lunar New Year signifies good luck & long life, so ordering Lobster Noodles was a must when my family would go out to celebrate the new year! It’s a dish that I always assumed would be difficult to make until I tried it at home – try it out and you can enjoy this classic Chinese dish all year long at home!

Updated at: Thu, 17 Aug 2023 03:02:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1086.3 kcal (54%)

Total Fat62.9 g (90%)

Carbs98 g (38%)

Sugars6 g (7%)

Protein31.1 g (62%)

Sodium1416.2 mg (71%)

Fiber5 g (18%)

% 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 by combining oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, msg, and water 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. Drizzle with sesame oil to prevent sticking.

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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