Ginger Scallion Lobster Noodles
Ginger Scallion Lobster Noodles
Ingredients
For the Lobster
- 8 lobster tails, about 2 pounds total
- 1/2 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Noodles
- 16 ounces thin egg noodles
For the Ginger Scallion Sauce
- 2 heads garlic, minced
- 3 inches fresh ginger, peeled and thinly sliced into matchsticks
- 6 scallions, sliced, white and green parts separated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
- 1
Prepare the lobster: Using kitchen shears, cut the lobster tails in half lengthwise, then cut each half into 1-inch pieces. Alternatively, remove the meat from the shells and cut into 1-inch chunks. Pat the lobster pieces very dry with paper towels.
⏱️ 10 min
- 2
Dredge the lobster: Place the 1/2 cup cornstarch in a shallow dish. Add the dried lobster pieces and toss to coat thoroughly, ensuring each piece is lightly dusted. Shake off any excess cornstarch.
⏱️ 5 min
- 3
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the thin egg noodles and cook according to package directions until al dente. Drain well and set aside, tossing with a tiny bit of oil to prevent sticking if desired.
⏱️ 8 min•🌡️ 212
- 4
Fry the lobster: Heat the 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F. Carefully add the cornstarch-coated lobster pieces in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the lobster turns vibrant red and is cooked through and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Repeat with remaining lobster.
⏱️ 8 min•🌡️ 350
- 5
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, granulated sugar, and black pepper. In another very small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
⏱️ 5 min
- 6
Sauté aromatics: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, sliced ginger matchsticks, and the white parts of the scallions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 7
Combine and finish: Pour the prepared sauce mixture into the wok with the aromatics. Bring to a simmer, then slowly whisk in the cornstarch slurry until the sauce thickens slightly. Add the cooked egg noodles and the fried lobster pieces to the wok. Toss everything gently to coat the noodles and lobster evenly with the sauce. Cook for 1-2 minutes, allowing the flavors to meld and the noodles to heat through.
⏱️ 4 min
- 8
Serve: Transfer the Ginger Scallion Lobster Noodles to serving bowls. Garnish generously with the green parts of the sliced scallions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Lobster Noodles
Ingredients
For the Lobster
- 8 lobster tails, about 2 pounds total
- 1/2 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Noodles
- 16 ounces thin egg noodles
For the Ginger Scallion Sauce
- 2 heads garlic, minced
- 3 inches fresh ginger, peeled and thinly sliced into matchsticks
- 6 scallions, sliced, white and green parts separated
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
- 1
Prepare the lobster: Using kitchen shears, cut the lobster tails in half lengthwise, then cut each half into 1-inch pieces. Alternatively, remove the meat from the shells and cut into 1-inch chunks. Pat the lobster pieces very dry with paper towels.
⏱️ 10 min - 2
Dredge the lobster: Place the 1/2 cup cornstarch in a shallow dish. Add the dried lobster pieces and toss to coat thoroughly, ensuring each piece is lightly dusted. Shake off any excess cornstarch.
⏱️ 5 min - 3
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the thin egg noodles and cook according to package directions until al dente. Drain well and set aside, tossing with a tiny bit of oil to prevent sticking if desired.
⏱️ 8 min•🌡️ 212 - 4
Fry the lobster: Heat the 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F. Carefully add the cornstarch-coated lobster pieces in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the lobster turns vibrant red and is cooked through and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Repeat with remaining lobster.
⏱️ 8 min•🌡️ 350 - 5
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, granulated sugar, and black pepper. In another very small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
⏱️ 5 min - 6
Sauté aromatics: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, sliced ginger matchsticks, and the white parts of the scallions. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 7
Combine and finish: Pour the prepared sauce mixture into the wok with the aromatics. Bring to a simmer, then slowly whisk in the cornstarch slurry until the sauce thickens slightly. Add the cooked egg noodles and the fried lobster pieces to the wok. Toss everything gently to coat the noodles and lobster evenly with the sauce. Cook for 1-2 minutes, allowing the flavors to meld and the noodles to heat through.
⏱️ 4 min - 8
Serve: Transfer the Ginger Scallion Lobster Noodles to serving bowls. Garnish generously with the green parts of the sliced scallions. Serve immediately.
⏱️ 1 min