Lobster Stir-Fried Egg Noodles

A generous two-lobster noodle dish, perfect for sharing
Serves: 2–3 people (sharing dish)
Cooking time: 35–40 minutes
Difficulty: Medium

Ingredients

Main

• Lobsters: 2 medium lobsters (about 700–1kg each, total 1.4–2kg)
• Egg noodles: 450g fresh
  (or 280–300g dried, cooked according to instructions)

Vegetables & Aromatics

• Garlic: 5 cloves (18–20g), minced
• Onion: 1 medium (150g), sliced
• Spring onion: 4 stalks, cut into 4–5cm lengths
• Optional: bean sprouts 120g or Chinese chives 60g

Sauce

• Oyster sauce: 3 tbsp (45ml)
• Light soy sauce: 2 tbsp (30ml)
• Fish sauce: 1.5 tbsp (22ml)
• Sugar: 1.5 tsp (7–8g)
• Sesame oil: 1.5 tsp (7ml)
• White pepper: ½ tsp
• Water or light stock: 4 tbsp (60ml)

Optional thickener (glossy finish)

• Cornstarch: 1½ tsp (5g)
• Water: 1½ tbsp (22ml)

Cooking oil

• Neutral oil: 3 tbsp

Sauce Ratio (easy to scale)

• Oyster sauce : soy sauce : fish sauce = 3 : 2 : 1.5
• Cornstarch : water = 1 : 3

Preparation

1. Prepare lobsters
   Split lengthwise, remove stomach sac, chop into large pieces.
   Blanch in boiling water 2–3 minutes, drain well.
2. Prepare noodles
   Cook until just tender, drain, toss with 1 tsp oil.

Cooking Instructions

1. Heat oil in a large wok over medium-high heat.
2. Add garlic and onion, stir-fry until fragrant (30–40 seconds).
3. Add lobster pieces, toss 2–3 minutes.
4. Add all sauce ingredients and water/stock. Simmer 4–5 minutes until lobster is cooked.
5. Add noodles, spring onion, and optional vegetables. Toss gently until well combined.
6. Add cornstarch slurry if using, stir 30–60 seconds until lightly thickened.
7. Turn off heat, serve hot.