Learn . Laugh . Eat

Lobster Noodles

Prep:

Cook: 30 minutes

A flavourful lobster noodle recipe made with Tsingtao beer perfect for special occasions

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

  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

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

  1. Deep fry the lobster at 180°C for 3 minutes and drain off any excess oil before placing on the side
  2. Heat 1 tablespoon vegetable oil in a wok to high heat
  3. Add the ginger and spring onion and stir-fry for 1 minute.
  4. Then add the sauce ingredients (beer mix) and bring to a vigorous boil
  5. Now add in the fried lobster portions and stir-fry for a further 2-3 minutes, folding the sauce well into the lobster
  6. 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.

  1. Heat 1⁄2 tablespoon vegetable oil in a large frying pan on high heat.
  2. Add in a couple of slices of ginger.
  3. Add the noodles and fry on both sides
  4. 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

  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

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

  1. Deep fry the lobster at 180°C for 3 minutes and drain off any excess oil before placing on the side
  2. Heat 1 tablespoon vegetable oil in a wok to high heat
  3. Add the ginger and spring onion and stir-fry for 1 minute.
  4. Then add the sauce ingredients (beer mix) and bring to a vigorous boil
  5. Now add in the fried lobster portions and stir-fry for a further 2-3 minutes, folding the sauce well into the lobster
  6. 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.

  1. Heat 1⁄2 tablespoon vegetable oil in a large frying pan on high heat.
  2. Add in a couple of slices of ginger.
  3. Add the noodles and fry on both sides
  4. 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.

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