Lobster Noodles
Lobster Noodles

Ingredients

Method

  • 1 whole lobster, prepared and cut into chunks
  • 2 tbsp veg oil
  • 5 cloves garlic, crushed
  • 2.5cm piece of ginger, finely chopped
  • 4 tbsp yellow bean sauce (available from Asian supermarkets)
  • 4 tbsp light soy sauce
  • 2 tbsp rice wine
  • 350g medium egg noodles, cooked according to pack instructions
  • 4 spring onions, sliced lengthways
  • Dash of sesame oil
  • Heat up a wok until smoking, then add the oil, the garlic, and the ginger to fry for a few seconds. Stir in the yellow bean sauce, soy sauce, and rice wine, and cook for 30 seconds more.
  • Add the lobster chunks and stir well to coat in the sauce. Add the cooked noodles, toss well, and add a few tablespoons of water to loosen everything up a bit. Finally, chuck in the spring onions, toss all together, and serve immediately.
10 mins
2 serving
This recipe pairs perfectly with the Kersbrook Hill Viognier 2017 from Barossa Valley, Australia.

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