Lobster Noodles
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
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
- 1 cup neutral oil for frying I used avocado oil
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
- 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
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.
- Premix sauce base by combining oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, msg, and chicken broth and set aside.
- 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.
- 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.
- Cook noodles and boiling water and drain immediately and rinse with cold water to remove starch and stop the cooking processes.
- 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.
- 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.
- 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: 620kcal | Carbohydrates: 123g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 1640mg | Potassium: 435mg | Fiber: 5g | Sugar: 6g | Vitamin A: 243IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 2mg
