Lobster Noodles
A flavourful lobster noodle recipe made with Tsingtao beer perfect for special occasions
Ingredients
1 lobster
1 cup seasoned corn flour
2 portions egg noodles (preferably Yi Mian)
1 thumb of fresh ginger
5 spring onions, sliced into thirds
The Sauce
3 tablespoons oyster sauce
110ml Tsingtao beer
Dash Dark soy sauce
Sesame oil
Cornflour paste (thickening agent made up of 2 tbsp cornflour & 2 tbsp water)
Method
Preparation
The Sauce
- Finely slice the fresh ginger and place in a small prep bowl
- Cut all the spring onions into thirds and place in the same pre bowl
- Mix the oyster sauce, beer & dash of dark soy sauce together
- Prepare a small bowl of cornflour paste (1:1 equal parts cornflour and water)
The Noodles
Soak the noodles in hot water for 5 minutes. Drain and leave to dry 10 minutes on a clean tea towel in a tray.
Cooking
The Lobster
- Deep fry the lobster at 180°C for 3 minutes and drain off any excess oil before placing on the side
- Heat 1 tablespoon vegetable oil in a wok to high heat
- Add the ginger and spring onion and stir-fry for 1 minute.
- Then add the sauce ingredients (beer mix) and bring to a vigorous boil
- Now add in the fried lobster portions and stir-fry for a further 2-3 minutes, folding the sauce well into the lobster
- Lastly, thicken the sauce with the corn flour paste. Once the sauce is has a dripping consistency and wraps around the lobster shell, it is ready to serve.
The Noodles
You will complete this step once you have added your sauce to your lobster stir-fry, so as to time both components for a successful finish of the dish.
- Heat 1⁄2 tablespoon vegetable oil in a large frying pan on high heat.
- Add in a couple of slices of ginger.
- Add the noodles and fry on both sides
- Finish with a splash of sesame oil, remove from the wok and keep warm
SERVING
Place noodles on a large plate with lobster on top. Pour over the sauce and garnish with coriander.
Serve immediately.
1 lobster
1 cup seasoned corn flour
2 portions egg noodles (preferably Yi Mian)
1 thumb of fresh ginger
5 spring onions, sliced into thirds
The Sauce
3 tablespoons oyster sauce
110ml Tsingtao beer
Dash Dark soy sauce
Sesame oil
Cornflour paste (thickening agent made up of 2 tbsp cornflour & 2 tbsp water)
Preparation
The Sauce
- Finely slice the fresh ginger and place in a small prep bowl
- Cut all the spring onions into thirds and place in the same pre bowl
- Mix the oyster sauce, beer & dash of dark soy sauce together
- Prepare a small bowl of cornflour paste (1:1 equal parts cornflour and water)
The Noodles
Soak the noodles in hot water for 5 minutes. Drain and leave to dry 10 minutes on a clean tea towel in a tray.
Cooking
The Lobster
- Deep fry the lobster at 180°C for 3 minutes and drain off any excess oil before placing on the side
- Heat 1 tablespoon vegetable oil in a wok to high heat
- Add the ginger and spring onion and stir-fry for 1 minute.
- Then add the sauce ingredients (beer mix) and bring to a vigorous boil
- Now add in the fried lobster portions and stir-fry for a further 2-3 minutes, folding the sauce well into the lobster
- Lastly, thicken the sauce with the corn flour paste. Once the sauce is has a dripping consistency and wraps around the lobster shell, it is ready to serve.
The Noodles
You will complete this step once you have added your sauce to your lobster stir-fry, so as to time both components for a successful finish of the dish.
- Heat 1⁄2 tablespoon vegetable oil in a large frying pan on high heat.
- Add in a couple of slices of ginger.
- Add the noodles and fry on both sides
- Finish with a splash of sesame oil, remove from the wok and keep warm
SERVING
Place noodles on a large plate with lobster on top. Pour over the sauce and garnish with coriander.
Serve immediately.