Lobster noodles with shaved bottarga and crispy chilli

Thin egg noodles are tossed in a wok with blanched lobster meat, shredded snow peas and homemade lucky sauce, then finished with chopped spring onion, grated bottarga and a drizzle of crispy chilli oil. Easy and dreamy.

Lobster noodles with shaved bottarga and crispy chilli Credit: Kitti Gould

• serves

  1

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 200 g fresh thin egg noodles
• 1 raw or cooked lobster tail, about 115 g – 140 g
• 50 ml vegetable oil
• 2 egg whites
• 6 snow peas, trimmed and cut into julienne
• 2 tbsp chopped spring onion
• freshly grated bottarga, to serve
• drizzle of crispy chilli oil

Lucky sauce

• 50 ml vegetarian oyster sauce
• 60 ml (¼ cup) light soy sauce
• 1½ tbsp palm sugar syrup
• 2 tsp Maggi seasoning sauce
• 2 tsp shallot oil or garlic oil

Instructions

1. Arrange the noodles in a single layer on a piece of baking paper and steam for 10 minutes. Allow to cool completely before using.
2. If using raw lobster tail, bring 2 litres of water to 60˚C in a pot with a lid. Remove the meat from the tail by snipping the underside soft shell where it meets the hard shell and extracting the meat. Lower the meat into the water, cover with a lid and leave for 20 minutes off the heat. Take the lobster meat out of the water and set aside to cool, then cut into small pieces.
3. If using cooked lobster tail, extract the meat in the same way and cut into small pieces.
4. For the lucky sauce, place all the ingredients in a bowl and stir to combine well.
5. Heat a wok over high heat and add the vegetable oil. Add the egg whites and lobster meat and scramble until fluffy. Remove the lobster from the wok, leaving as much oil in the pan as possible. Add the noodles and stir – fry until heated though. Return the lobster to the pan, then add the snow peas and 2 tablespoons of the lucky sauce. Toss to combine.
6. Transfer to a plate. Garnish with chopped spring onion, grated bottarga and a drizzle of crispy chilli oil.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pasta Or Noodles

Watch The Full Episode Here

G

Watch The Full Episode Here

G