Lobster Yi Mein
This lobster yi mein was one of my favorite dishes growing up and it is actually really easy to make.
Servings: 4 people
Ingredients
- 2-3 lbs lobster
- 1 package yi mein (e-fu noodles)
- ½ cup corn starch
- oil (as needed)
- 3 stalks scallions
- 2 slices ginger
- 4 cloves garlic
- 1 tbsp cooking wine
- 1 tbsp oyster sauce
- ½ tbsp soy sauce
- 1 tsp white pepper
- 1 tsp fish sauce
- 2½ cups chicken stock
- 1 tsp sugar
- 1 tbsp corn starch
- 1 tbsp water
Instructions
- Prepare your lobster by separating its head from the tail, then cutting its limbs individually. I find that using a good pair of kitchen shears works the best.2-3 lbs lobster
- Cut the lobster tail into smaller pieces.
- Remove the brain and either toss it out or save it for fried rice.
- Coat the lobster pieces in corn starch.½ cup corn starch
- Flash fry at 375F oil for 2-3 minutes. Set aside. If you want to be healthier, you can alternatively just boil them in water for 3 mintues.
- Bring a pot of water up to a boil then add your yi mein noodles.1 package yi mein (e-fu noodles)
- Once they start to separate, you can strain and set aside. Make sure not to overcook the noodles.
- Add 1 tbsp of oil into a high heat wok.oil (as needed)
- Stir fry scallion whites, slices ginger, and crushed garlic for 30 seconds.3 stalks scallions, 2 slices ginger, 4 cloves garlic
- Add the fried lobster back in along with cooking wine, oyster sauce, soy sauce, white pepper, and fish sauce. Stir 1 minute.1 tbsp cooking wine, 1 tbsp oyster sauce, ½ tbsp soy sauce, 1 tsp white pepper, 1 tsp fish sauce
- Add chicken stock, along with a pinch of sugar. Bring it up to a boil.2½ cups chicken stock, 1 tsp sugar
- Mix together corn starch and water to create a corn starch slurry. Add that into the wok as well to thicken the sauce.1 tbsp corn starch, 1 tbsp water
- Finish with green part of the scallions and mix until desired consistency.
- Pour lobster along with all the sauce on top of the cooked yi mein and enjoy!