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EnglishIngredients:
$2.49
Morton Iodized Salt
Qt 1
$2.79
99 Ranch White Pepper Powder
Qt 1
$3.99
Lkk Soy Sauce
Qt 1
20% off
$9.59
$11.99
Skk Sesame Oil/Goma
Qt 1
$1.49
Kimbo Chicken Broth No-Msg
Qt 1
Directions:
- Lobster tail 12 oz
- Cornstarch 1 cup + 1 tbsp
- Salt 1 tsp
- White pepper 1 tsp
- Canola oil 1 cup
- Oyster sauce 1 1/2 tbsp
- Soy sauce 1 1/2 tbsp
- Sugar 1/2 tbsp
- Shaoxing wine 1 tbsp
- Sesame oil 1 tsp
- Chicken broth 1/4 cup + 1 cup
- Green onion 1 bunch
- Garlic 4-5 cloves
- Ginger 1 tbsp
- Noodles (E-Yu, Yi Mein, or Shanghai noodles) 16 oz
- Water 3 tbsp
- Begin by cutting the lobster tails into 2 inch pieces making sure to leave the shell on. Now mix the sauce. Start by combining oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, and chicken broth then set aside.
- On a large plate mix cornstarch, salt, and white pepper. Then coat the lobster pieces in the seasoned cornstarch, and shake off any excess.
- Next, cook the noodles in boiling water. Then after draining, immediately rinse the noodles with cold water to remove excess starch and prevent over cooking.
- In a wok or large pan heat 1 cup of canola oil to about 350F then fry the lobster pieces until the lobster is bright red and cooked through. (about 1 minute)
- Now in a large pan or wok, add 1 tbsp of oil and stir fry garlic, ginger, and scallion whites until fragrant. Then add in the fried lobster pieces and stir fry.
- Add sauce and stir over high heat, then combine chicken stock and heat until boiling, then simmer for 4-5 minutes to reduce.
- Add scallion greens then add cornstarch slurry and stir until the sauce has thickened. Mix in noodles in and serve!
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