Ginger Scallion Lobster Noodles
Author: Divanna
INGREDIENTS
- 2 lobsters
- 1 knob of ginger (sliced)
- 2 stalks of scallion
- 3-4 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp white pepper
- 1/4 tsp sugar
- 1/4 cup corn starch slurry (1 tbsp corn starch + 1/4 cup water)
- Cooking oil
- MiLa’s Scallion Oil Noodles
INSTRUCTIONS
- Begin by cleaning the lobsters and cutting them into bite-sized pieces.
- Pat the pieces dry and lightly coat each one with cornstarch, focusing on the exposed meat areas—no need to coat the shells.
- Deep-fry the lobster pieces for 30-40 seconds, ensuring at least a minute for claws.
- In a wok or frying pan, heat a tablespoon of oil, adding ginger, garlic, and the white parts of the scallion. Stir-fry for 30 seconds before introducing the lobster pieces, ensuring a thorough mix.
- Integrate soy sauce, oyster sauce, white pepper, and sugar. Stir in the cornstarch slurry, cover the pan, and allow it to cook for 2 minutes.
- Stir-fry for another minute, then add the green parts of the scallion. Remove the lobsters from the pan.
- Cook MiLa scallion noodles based on instructions (Optional method: Undercook the noodles by a minute and pan-fry them in the same pan as the lobsters for a flavor fusion.)
- Serve the noodles beneath the lobster pieces, garnishing with fried scallions.
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