Lobster Yifu Noodles
(adapted from a recipe by Pig Pig’s Corner)

3-4 portions of yifu noodles (“yee mein” dried egg noodles)
1 two-pound lobster, cleaned and chopped (crack the claws)
vegetable oil
5 slices of fresh ginger
5 cloves of garlic, halved
5 stalks of scallions, white and green parts separated, chopped
1/4 cup of Shaoxing cooking wine
3 1/2 cups of homemade Chinese soup stock*
2 tbsp oyster sauce
1/2 teaspoon white pepper powder
1 teaspoon sesame oil
cornstarch slurry (5-6 tbsp cornstarch + water)
handful of shitake mushrooms (from stock)
1 whole egg

Bring a large pot of water to boil and cook the noodles until softened, about 5-7 minutes. Remove the noodles and drain thoroughly. Heat about 1-2 inches of vegetable oil in a large saucepan or wok. Deep fry the noodles in several batches, about 4 minutes on each side. Set the fried noodles aside on a wire rack or paper towels. Next, heat about 2 tablespoons of oil in a large saucepan or wok. Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant. Add the lobster (claws and tail, plus shell of the body) and stir-fry until the shells turn bright orange. Add the Shaoxing wine. Stir-fry until almost dry. Add the stock. Cover and bring to a boil. Then add the mushrooms, oyster sauce, white pepper, cornstarch slurry, and sesame oil, mixing well. Finally add the egg; when the egg white begins to set, stir it into the sauce. Before serving, add the green parts of the scallions to the sauce. Position the fried noodles on a large platter. Pour the lobster and sauce over the fried noodles and serve immediately.

* For the stock: Toss one diced onion, one entire bulb of garlic halved horizontally, five slices of ginger, and the white parts of spring onions or scallions in oil. Roast under the broiler until vegetables begin to brown. Add the roasted vegetables to a pot of boiling water (about 2.5 liters) with five dried scallops, two tablespoons of peppercorns, one heaping handful of dried shitake mushrooms, and one tablespoon of kosher salt. Simmer for 1 hour. Pour the stock through a sieve, saving the mushrooms and scallops for use in the lobster sauce.





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