Ingredients:
- One lobster (1-2 people) Raw or cooked one all fine.
- Garlics (4 cloves, finely chop)
- Gingers (4 pieces, chopping into long pieces)
- Spring onions (chopping into 3-5 cm long)
- White onions (1 small onion, finely chop, optional)
- Chilli (few pieces – optional)
- Thick egg noodles (2 packs for 2 people)
- Some greenery – broccoli or any green vegetables at home
- Chilli bean sauce (Doubanjiang, 豆瓣酱）1 teaspoon
- Black bean sauce (Garlic black bean sauce) 1 teaspoon
- Cornstarch (2 teaspoons with 50ml water mixing with it)
- 3-4 teaspoons light soy and 1 teaspoon dark soy
- Sprinkle some white pepper
Methods: (Easy – cooking time 20-30 minutes)
- Clean the lobster and chop of the head off, and using the back of your knife to ban the claws shell opened, put aside.
- Boiled some hot water and put the noodle in when it is soften after 3-4 minutes. (see the package instruction)
- Medium heat on the pan, put 4-5 teaspoons vegetable/seeds oil into the pan, put all the chops garlics, gingers, spring onions, onions, chilli and fried it until it has all the fragrance and changing colour a bit.
- Put the clean lobster into the frying pan and stirred it a bit until it changed into pink colour.
- Drained the noodle, washed it with cold running water, and put aside, so noodle won’t be soggy.
- Put the chilli bean sauce and black bean sauce into the pan, all the soy in, then cornstarch in, quick stirred few more around, add the noodle and veggies. If it looks too thick, add a bit water to loose it up, and then tasted it and see how is the seasoning, and finally add some white pepper.
Enjoy! 🦞🍜