Preparation time: 15 mins
Cooking time: 15 mins
- 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
- 5 tbsp oyster sauce
- 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
- 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
- 5 cups chicken broth
- 1 tbsp cornstarch
- 3 tbsp water
- 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!
Posted by Coba Grills and we thank CJ Eats for this delicious recipe and the recipe link https://cjeatsrecipes.com/lobster-noodles/