Happy New Year all my foodies! Check out this longevity lobster noodles recipe and have a blast this new year!
Lobster Noodles Recipe
Serves: 2 to 4 people
Prep time: 10 minutes
Cook time: 15 minutes
For the noodles:
- 6 ounces dried Yi Mein noodles (sold in any Chinese supermarkets)
- 2 tablespoon vegetable oil
- 2 garlic cloves, smashed
For lobsters:
- 5 tablespoons vegetable oil
- 1 lobster, about 2 pounds, cleaned, deveined, cut into small pieces
- 5 slices ginger, thinly sliced
- 2 stalks scallions, white parts, cut into ½-inch pieces; green parts, cut into 2-inch pieces
- 3 garlic cloves, smashed
- Cilantro for garnish
For the sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- Pinch of salt
- Pinch of white pepper
- Dash of sesame oil
- 1 ½ bowl chicken stock
Cornstarch slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
Instruction
In a pot, bring water to a boil, add the Yi Mein and cook until al dente, 30 seconds. Take it out and set aside.
To stir-fry the noodles, in a hot pan, add the vegetable oil and garlic. Stir fry until aromatic, 30 seconds. Return the Yi Mein and cook until lightly browned, 2 minutes. Put aside.
To stir-fry the lobsters, in the same pan, heat it up and add the vegetable oil, ginger, garlic, the white parts of scallions. Stir-fry until fragrant for 30 seconds. Transfer in the lobster and cook for 5 minutes.
Add in the sauce in the pan, the oyster sauce, soy sauce, Shaoxing wine, salt, white pepper, sesame oil, and chicken stock. Stir until combined.
Cover the pan and cook until the lobster turns red, 5 minutes. Uncover the lid, pour in the cornstarch slurry. Quickly stir until the sauce is thickened. Lastly, add in the green parts of scallions and cilantro.
Serve!
