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Sampan Seafood Restaurant Lobster Noodles
3 oz. E-fu noodles (see note)
1 whole lobster
1 C. cooking oil
1/2 C. chopped green onions
1 t. salt
1 t. chicken-bouillon granules
1/2 C. cooking wine
1 t. pepper
1/4 C. chicken broth
1/8 C. chopped fresh ginger
Half a lemon, sliced thin
Soak E-fu noodles for about 5 minutes in enough warm water to cover. Drain and set aside.
Clean and cut lobster into 6 or 7 large pieces, leaving shell on.
Heat oil in a wok over medium-high heat. Add lobster and cook 4 to 5 minutes, until lobster is about 70 percent done.
Drain oil from wok. Add drained noodles, onions, salt, chicken-bouillon granules, wine, pepper, chicken broth and ginger to the lobster in the wok and fry for 5 to 6 minutes.
To serve, pile noodle mixture on plates with lobster pieces on top. Garnish with lemon slices.
Makes 4 servings.
Note: E-fu noodles are crispy, long, pale yellow noodles made from a mixture of eggs and wheat flour. You can find them at Asian markets and in the Asian section of some grocery stores.
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