Chinese Lobster Noodles (Lobster Yee Mein) (VIDEO)
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Chinese Lobster Noodles (Lobster Yee Mein) was a family favorite for every celebration – the chewy noodles in the savory sauce with chunks of lobster was the definition of a delicious, luxurious meal! Learn how to make this easily at home!
Watch the Lobster Noodles Recipe Video!
A Note from CJ
Lobster Noodles is a family favorite!
I grew up eating this with my family for every celebration – so I knew I had to develop this recipe for future celebrations! I love how the dish feels so special but is actually very simple to make – the most important part is to cook down the sauce to concentrate the lobster flavors!
If you love noodles like I do, you’re in the right place- I have so many recipes, like Chicken Lo Mein, Garlic Noodles, Beef Chow Fun, Soy Sauce Pan Fried Noodles, Shanghai Fried Noodles, Din Tai Fung Noodles with Sesame Sauce, and Chili Oil Noodles!
This is the best. Honestly like eating it at a restaurant. Thank you CJ. I love your recipes. (you’re the only chef that my Chinese mum approves of)
Ingredient Tips
See the recipe card for full information on ingredients and quantities.
- noodles – This dish is traditionally made with E-Fu or Yi Mein (long life) noodles, which are fried and then dried. You should be able to find these in the dried noodle section of your Asian market. I used fresh Shanghai noodles instead because I prefer the bounciness and chewiness. Use the long noodle of your choice.
- lobster – I used lobster tails in my recipe because that is what I preferred; however, you can use a whole lobster if you want! The cornstarch dredging and frying will be exactly the same.
- Shaoxing wine – If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
How to Make Chinese Lobster Noodles
Season and Dust Lobster; Mix Sauce – Using kitchen shears or a cleaver, cut lobster tails to 2 inch pieces leaving the shell on. 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. In a small bowl, combine oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, chicken broth, and msg, if using, and set aside.
Fry Lobster and Cook Noodles – Heat the oil in a large wok or pan over high heat until the oil reaches 350°F, then fry the lobster pieces for 1-2 minutes until the lobster is bright red and cooked through. Strain the lobster from the oil and onto a paper towel lined plate to soak up excess oil. In a large pot of boiling water over high heat, cook the noodles according to package directions. Drain the noodles immediately and rinse with cold water to remove starch and stop the cooking processes. Drizzle with 1 tsp of sesame oil and mix to coat the noodles to prevent them from sticking.
Fry Aromatics and Add Lobster and Sauce – In a large pan or wok over medium high heat, add 1 tbsp of oil until shimmering add the garlic, ginger, and scallion whites and stir fry for 30 seconds or until fragrant. Immediately add lobster pieces and stir fry for 1 minute to combine. Add the premixed sauce and stir over high heat, then add the chicken stock and heat until boiling, then reduce the heat to medium and simmer for 3-4 minutes to reduce the sauce by about 1/3.
Add Scallions, Cornstarch Slurry, and Pour Over Noodles – 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!
Pro TipS
CJ’s Storage Tips
Store any leftover Lobster Noodles in an airtight container in the refrigerator for up to 3-4 days. The noodles will soften and stick together as it sits. Reheat until warmed through in the microwave. (I like to top with a wet paper towel to help lightly steam the noodles and help them separate.)
If you tried this Chinese Lobster Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Lobster Noodles (VIDEO)
Video
Equipment
Ingredients
Lobster
- 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
Sauce Base
- 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
Remaining Ingredients
- 2 cups neutral oil, for frying; I used avocado oil
- 8 scallions, chopped into 3 inch pieces, greens and whites separated
- 5 cloves garlic, minced
- 2 inch ginger, sliced
- 16 oz noodles, fresh or dried; E-Fu, Yi Mein, or Shanghai noodles recommended
- 1 1/2 cups chicken stock
Cornstarch Slurry
- 1 tbsp cornstarch
- 3 tbsp water
Instructions
- Using kitchen shears or a cleaver, cut lobster tails to 2 inch pieces leaving the shell on.
- 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.
- In a small bowl, combine oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, chicken broth, and msg, if using, and set aside.
- Heat the oil in a large wok or pan over high heat until the oil reaches 350°F, then fry the lobster pieces for 1-2 minutes until the lobster is bright red and cooked through. Strain the lobster from the oil and onto a paper towel lined plate to soak up excess oil.
- In a large pot of boiling water over high heat, cook the noodles according to package directions. Drain the noodles immediately and rinse with cold water to remove starch and stop the cooking processes. Drizzle with 1 tsp of sesame oil and mix to coat the noodles to prevent them from sticking.
- In a large pan or wok over medium high heat, add 1 tbsp of oil until shimmering add the garlic, ginger, and scallion whites and stir fry for 30 seconds or until fragrant. Immediately add lobster pieces and stir fry for 1 minute to combine.
- Add the premixed sauce and stir over high heat, then add the chicken stock and heat until boiling, then reduce the heat to medium and simmer for 3-4 minutes to reduce the sauce by about 1/3.
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Chinese Lobster Noodle (Lobster Yi Mein) recipe was originally published in January 2023, and updated in April 2026.
Wow so much cheaper and more delicious to make at home!
Great recipe, so delicious!
I tried this once at a Chinese place but didn’t know it was so easy to make at home! It’s perfect with some white rice on the side. I love the crispness of the lobster mixed with the sauce. You can also add water chestnuts or bok choy on the side!
This is the best. Honestly like eating it at a restaurant. Thank you CJ. I love your recipes. (you’re the only chef that my Chinese mum approves of)
You are so kind, thank you Alix! I’m so glad you mom approves 🙂