Monday, February 8, 2021

Lobster Noodles

Lobster Noodles

Saw that the lobster tails were on special at the local supermarket. Bought 4. I didn’t weigh them though. This is a fairly easy recipe and a wok is not a must but recommended. 

We really enjoyed this dish. The sauce is crucial and it was so good.

What you will need:

About 400 grams egg/Hokkien noodles (Cooked weight)
5 stalks spring onion cut to 2 inch lengths
6-8 garlic cloves chopped
1 inch knob of ginger sliced
half a yellow onion sliced
2 tablespoons oyster sauce
2 teaspoons fish sauce
1 tablespoon soy sauce
1/3 cup shaoxing wine
1 cup lobster stock (made with reserved tail shells)
Split the lobster tails lengthwise down the middle. 
Remove the meat. Reserve the shells
Cut the meat in to 1 inch chunks. Season with a pinch of salt and set aside in the fridge until ready to fry.
Lobster stock:
Boil shells with some garlic and a quarter of the spring onion
Set to low simmer for about 20 mins
lightly dust the meat in plain flour and shallow fry for 1 - 1 1/2 minutes each side.
Set aside on a cooling rack
Heat 2 tablespoons cooking oil in a wok.
Fry onions and noodles in a hot wok with some oil until some charring is present on the noodles. Add a splash of soy sauce
Remove from wok and set noodles aside
100 grams of butter in a wok in over medium heat.
When fully melted add in the ginger, garlic and spring onions.
Fry until fragrant and spring onions are fully wilted.
Add the oyster sauce, fish sauce and soy sauce. mix well.
Add Chinese rice wine and stock. Use stock to adjust the viscosity of the sauce to your liking.
Ladle the sauce over the noodles and place fried lobster meat on top.
Garnish with more spring onions if you like

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