Cantonese chow mein with gai lan and lobster tail
This delicious cantonese chow mein is served with lobster tail and a black bean sauce is perfect for your next dinner party.
SERVES
4
Ingredients
Noodles
- 1 package Chinese egg noodles
- Vegetable oil, for frying
Black Bean Sauce
- 6 tablespoons (90 ml) fermented black soybeans, soaked in water for 1 hour
- 2-inch (5 cm) piece ginger, finely minced
- 4 cloves garlic
- 4 scallions, whites only, chopped (slice and reserve greens for plating)
- 4 shallots, chopped
- 1 red bell pepper, small dice
- 1 ½ cup (350 ml) chicken broth
- 4 tablespoons (60 ml) Shaoxing wine
- 2 teaspoons (10 ml) sugar
- 4 tablespoons (60 ml) vegetable oil
- 2 tablespoons (30 ml) corn starch mixed with 4 tablespoons (60 ml) water
- 1 teaspoon (5 ml) MSG
Lobster Tails
- Sesame oil, for stir-frying
- 4 lobster tails, par-cooked for 5 minutes, shells removed
- 8 gai lan, trimmed and blanched
- Salt and white pepper
Directions
For the Noodles
- Cook the noodles as per the package directions. Toss in oil and allow to come down to room temperature.
- Heat ½-inch (1.25 cm) of vegetable oil in a 3-inch (7.5 cm) deep pan until shimmering.
- Add ¼ of the noodles and fry until fully crispy, flipping three times.
- Repeat four times to make four portions. Keep warm.
For the Black Bean Sauce
- Strain the black beans and mash with a fork.
- Heat oil in a small saucepan over medium-high heat and all the garlic and ginger cook until fragrant.
- Add the scallions, shallots, red pepper, Shaoxing wine, and mashed black beans and cook until softened.
- Add the broth and sugar and bring to a boil.
- Once the liquid has reduced by half, thicken with cornstarch slurry.
- Set aside and keep warm.
For the Stir-fry
- Heat sesame oil in a wok over medium-high heat.
- Stir fry the lobster and gai lan until warm through and finished cooking, season with salt and white pepper.
- Add a few teaspoons of the Black Bean Sauce to the wok for the final flip.
To Serve
- Place a ladle of the warm sauce in the base of a shallow bowl.
- Place a portion of the crispy noodles over the sauce.
- Top with the Stir-fry, making sure to evenly distribute the lobster and gai lan. Garnish with scallion greens and serve immediately.
