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Ingredients
2 1-pound lobsters
½ pound fresh Chinese egg noodles or other thin fresh egg noodles
3 tablespoons peanut oil
½ cup thinly sliced onions
¼ pound mushrooms, sliced thin
3 garlic cloves, minced
½ cup chopped scallions
1 teaspoon light soy sauce
1 tablespoon Chinese oyster sauce
1 tablespoon rice vinegar
Salt and freshly ground pepper to taste
1 tablespoon minced fresh coriander
Nutritional analysis per serving (3 to 4 servings)
46 grams carbs; 336 milligrams cholesterol; 508 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 3 grams fiber; 1147 milligrams sodium; 47 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the lobsters 15 to 20 minutes. Set aside until cool enough to handle, then remove the meat from the shells and dice it.
- Step 2
Bring a large pot of water to a boil, add noodles and cook three minutes, stirring to keep them separated. Drain, rinse under cold water and drain them again. Place them in a colander lined with a paper towel to reduce moisture.
- Step 3
Heat the peanut oil in a wok or a large skillet. Add the onions and saute until tender. Stir in the mushrooms and saute until they wilt. Add the garlic and all but one tablespoon of the scallions and saute briefly.
- Step 4
Add the lobster meat, then add the noodles to the pan and mix well. Add the soy sauce, oyster sauce and vinegar and toss to combine all the ingredients. Season to taste with salt and pepper.
- Step 5
Sprinkle with coriander, toss again, then transfer to a warm serving bowl. Sprinkle with the remaining scallions and serve.
Private Notes