Crispy Lobster Noodles w/ Ginger & Spring Onion 姜葱龙虾生面 Chinese Recipe

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Ingredients: Serves 3 – 4 pax

  • 180g dried egg noodles (boil until soft and pliable then rinse the noodles in tap water. Drain dry and add some cooking oil to the drained noodles to prevent them from sticking together. Divide them into 3 to 4 portions then deep-fry them until crispy)
  • 150g red onions (cut into chucks and loosen the petals up)
  • 3 Boston lobsters (coat with 2 tablespoons of cornflour and deep-fry)
  • 10g thinly sliced young ginger
  • 3 stalks of spring onion
  • 6 cloves chopped garlic
  • 1.2L water or chicken stock
  • 1 chicken stock cube (omit if you’re using chicken stock)
  • 2 tablespoons light soy sauce
  • 0.5 teaspoon sugar
  • A few dashes of white pepper
  • A handful of your favourite greens (you can use Chinese broccoli or kai lan)
  • Some cornstarch solution
  • 1 beaten egg
  • 1 tablespoon sesame oil
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