All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
In Chinese restaurants this dish is called ginger and spring onion lobster noodle. For my version, I love to add yellow bean sauce, which adds a wonderful 'umami' and 'bouillon stock'-like flavour, and coupled with the natural sweetness of the lobster makes this dish really moreish and simply irresistible.
This is my ultimate favourite noodle dish.
Lift out the lobster. Pour the remaining lobster broth into a bowl and set it aside. Using a large cleaver or knife, chop off the lobster tail, and cut into 3 sections. Sever off the claws. Divide the body in half lengthwise, then spoon out, and discard the brown flesh, if preferred. Chop each lobster half into 2 pieces. Using the back of the cleaver, crack the shell of the claws, and all the other pieces. This helps to let the sauce seep through the shell, and flavor the meat.
Heat a wok over a high heat, and add the groundnut oil. Add the garlic, and ginger, and cook for a few seconds. Add the yellow bean sauce, soy sauce, and rice wine or sherry. Cook for 30 seconds.
Set the lobster in the wok, and stir well to coat the pieces in the sauce. Drop in the cooked noodles, and toss well. Add 3 to 4 tablespoons of the lobster broth to the wok. Cook's Note: Reserve the rest to make a good seafood stock. Finally, add the spring onions, toss through, and serve immediately.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Yang-Yang Crispy Beef
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By blushing_unicorn
on December 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A great dish! Great melding of tastes in this dish. I couldn't find yellow bean sauce so I sub'd half miso and half hoisin sauce... don't know whether it would taste exactly like it should but I didn't have any complaints!
Might be nice to add some more seafood that's already shelled.
By babygirl9925
on January 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous
Read all 2 reviews