Chinese Lobster Noodles (VIDEO)
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!
Servings: 4
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!
Video
Notes
What Kind of Noodles Should I Use? - Traditionally Lobster Noodles are made with E-Fu or Yi Mein (flat Cantonese Egg Noodles) noodles. You can typically find them in the dried section of your Asian grocer's noodle aisle. I used fresh Shanghai noodles instead because I prefer the bounciness and chewiness.
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.
Drain and Rinse the Noodles - If you are using fresh noodles: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
Reduce the Lobster in the Sauce - Do not skip this step! Reducing the lobster in the sauce & chicken stock for 4-5 minutes will enhance the lobster flavor - this will take your dish to the next level!
Storage and Reheating - Store any leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat until warmed through in the microwave.
Nutrition
Calories: 647kcal | Carbohydrates: 126g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 1442mg | Potassium: 514mg | Fiber: 5g | Sugar: 7g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg
