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Ginger Scallion Lobster Noodles

Take homestyle stir fry to a new level with this Ginger Scallion Lobster Noodles recipe! Have fun and get hands-on as you cook and eat your fill of juicy lobster and savory noodles!
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Course: Main Course
Cuisine: Asian, Chinese
Keyword: ginger, green onion, lobster, noodles, scallion, seafood, stir fry
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Equipment

Ingredients

Lobster

  • 2 lbs lobster tails and claws
  • 1 tbsp cornstarch
  • 1 tbsp flour
  • 1 cup vegetable oil for frying
  • salt & pepper as needed

Ginger Scallion Stir Fry

  • 5 slices ginger
  • 1 bunch scallions chopped
  • 1 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • ½ tbsp sugar
  • 2 tsp Lee Kum Kee chicken boullion
  • 1 tbsp Lee Kum Kee premium oyster sauce

Noodles

  • 2 servings egg noodles boiled per package instructions
  • scallions chopped

Instructions

Steam the lobster

  • Cut the lobster tails via butterfly cut or simply cut in half lengthwise, then into thirds.
  • Remove the arms from the claws. Use a shellfish cracker to expose the meat.
  • Steam the lobster for 3 minutes. Remove from heat.

Deep fry the lobster

  • In a bowl, coat lobster tails in cornstarch, salt, and pepper.
  • Heat oil in a wok. Use high heat.
  • Fry the lobsters for 2 min or until crisp and golden. Remove the lobsters and let it dry on a grid rack.
  • Remove most of the oil to set it aside in a heat-safe container - you may need this for the egg noodles later. Leave about 1 tbsp of oil in the wok.

Stir fry the lobster in ginger scallion sauce

  • Add all ginger scallion stir fry ingredients to the wok. Cook 1 min until fragrant. Toss the lobster in and stir fry for 2 min.
  • Remove the stir fry lobster from heat and set aside.

Stir fry the noodles

  • Add the cooked egg noodles to the wok. The noodles will soak up remaining sauce and oil. Add reserved oil as needed. Cook 3 min until brown.
  • Transfer noodles to a serving platter, then top it with the lobsters and more scallions.
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