Happy New Year all my foodies! Check out this longevity lobster noodles recipe and have a blast this new year!
1 lobster, about 2 pounds, cut into pieces
6 ounces of Yee Mein noodles
5 slices of ginger
3 stalks of scallions, white parts
3 stalks of scallions, green parts
5 cloves of garlic
A bit of cilantro
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
2 tablespoons of Shaoxing wine
A pinch of salt
A pinch of white pepper
A dash of sesame oil
1 ½ bowl of chicken stock
1 tablespoon of cornstarch and 2 tablespoons water
After washing and dry clean the lobster, we can crack the lobster claws with the back of a knife. And use a spoon to take out the black color liver.
Boil 6 ounces of Yee Mein noodles for about 30 seconds. Take them out and put aside.
In a hot pan, add 2 tablespoons of oil, 2 cloves of garlic, and cook until the aroma comes out. Add back the noodles and stir-fry until it has absorbed the garlicky taste, for about 2 minutes. Put on a plate.
In a pan, add 5 tablespoons of oil, 5 slices of ginger, 3 cloves of garlic, 2 stalks of scallion (white parts). Cook until the aroma comes out. Add 1 chopped lobster and pan fry for about 5 minutes. Then add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, a pinch of white pepper, a pinch of salt, a dash of sesame oil, 1 ½ cup of chicken stock. Cover the lid and cook until the lobster turns red, for another 5 minutes. Add 1 tablespoon of cornstarch mix with 2 tablespoons of water. Add 2 stalks of scallion (green parts).
Transfer the lobster on the bed of the noodles.