Equipment
Ingredients
Proteins and Noodles
- 400 g raw lobster tail meat, cut into bite-sized chunks
- 250 g dried e-fu noodles, also known as yi mein
Aromatics and Vegetables
- 30 ml canola oil
- 20 g fresh ginger, julienned
- 15 g garlic, minced
- 50 g scallions, cut into 5cm pieces, whites and greens separated
- 100 g fresh shiitake mushrooms, stems removed, thinly sliced
Savory Braising Liquid
- 500 ml chicken broth, low sodium
- 30 ml shaoxing wine
- 30 ml oyster sauce
- 15 ml light soy sauce
- 5 ml toasted sesame oil
- 2 g white pepper, ground
Slurry
- 10 g cornstarch
- 15 ml water, cold
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the chicken broth, oyster sauce, light soy sauce, sesame oil, and white pepper. In a separate small vessel, mix the cornstarch and cold water to create a slurry.
Heat the canola oil in a large wok over medium-high heat until shimmering. Add the julienned ginger, minced garlic, and the white parts of the scallions.
Toss the aromatics constantly in the wok until fragrant and slightly softened, being careful not to let the garlic brown.
Increase heat to high. Add the sliced shiitake mushrooms and raw lobster chunks. Stir-fry briefly just until the exterior of the lobster begins to turn pink, about 1 to 2 minutes. The lobster should not be fully cooked at this stage.
Pour the Shaoxing wine around the hot perimeter of the wok to deglaze, allowing the alcohol to evaporate rapidly and infuse the dish with its signature aroma.
Pour the prepared broth mixture into the wok and bring to a rolling boil. Ensure the liquid is bubbling vigorously.
Place the dried E-fu noodles directly into the boiling liquid. Cover the wok with a lid and reduce the heat to medium. Let braise until the noodles have absorbed about 80 percent of the liquid and the lobster reaches an internal temperature of 60 degrees Celsius (140 degrees Fahrenheit).
Remove the lid and give the cornstarch slurry a quick stir as it may have settled. Pour the slurry into the remaining liquid at the bottom of the wok, tossing the noodles gently until the sauce thickens and glazes the noodles and lobster.
Turn off the heat. Add the green parts of the scallions, toss once more to distribute, and plate immediately.
Chef's Notes
- E-fu (Yi Mein) noodles are famously porous because they are deep-fried before packaging. This makes them ideal for a one-pot dish, as they function like a sponge for the lobster and aromatic broth.
- Wok hei (breath of the wok) is essential for Cantonese stir-fries. Ensure your wok is extremely hot before adding the oil and aromatics to achieve that signature smoky restaurant flavor.
- Always pour Shaoxing wine down the hot side of the wok rather than directly onto the food; the heat of the metal volatilizes the alcohol instantly for better flavor.
Storage
Refrigerator: 2 days — Store in an airtight container. Seafood deteriorates quickly.
Reheating: Reheat gently in a wok or skillet over medium-low heat with a splash of water to steam the noodles back to softness.
