Chinese New Year Lobster Noodles

• 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 light beer
• Dash Dark soy sauce
• Sesame oil
• Cornflour paste (thickening agent made up of 2 tbsp cornflour & 2 tbsp water)

The Sauce

1. Finely slice the fresh ginger and place in a small prep bowl

2. Cut all the spring onions into thirds and place in the same pre bowl

3. Mix the oyster sauce, beer & dash of dark soy sauce together

4. Prepare a small bowl of cornflour paste (1:1 equal parts cornflour and water)

The Noodles

5. Soak the noodles in hot water for 5 minutes. Drain and leave to dry 10 minutes on a clean tea towel in a tray.

The Lobster

6. Deep fry the lobster at 180°C for 3 minutes and drain off any excess oil before placing on the side

7. Heat 1 tablespoon vegetable oil in a wok to high heat

8. Add the ginger and spring onion and stir-fry for 1 minute.

9. Then add the sauce ingredients (beer mix) and bring to a vigorous boil

10. Now add in the fried lobster portions and stir-fry for a further 2-3 minutes, folding the sauce well into the lobster

11. 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.

12. Heat 1⁄2 tablespoon vegetable oil in a large frying pan on high heat.

13. Add a couple of slices of ginger.

14. Add the noodles and fry on both sides

15. Finish with a splash of sesame oil, remove from the wok, and keep warm

Serving

16. Place noodles on a large plate with lobster on top. Pour over the sauce and garnish with coriander.

17. Serve immediately.