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Spicy Garlic Chile Lobster over Rice Noodles with Asian Veggies


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Spicy Garlic Chile Lobster over Rice Noodles with Asian Veggies
Spicy Garlic Chile Lobster over Rice Noodles with Asian Veggies
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Votes: 0
Rating: 0
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Ingredients
  • 1/2 lb flat and thick chinese rice noodles
  • 1 tbsp oyster sauce
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp Sriracha sauce
  • 1 tbsp sweet and sour sauce
  • 1 tbsp Miso Ho-Nee Asian Blend or equal mix of dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 1/2 cup water
  • 1 whole lobster or 2-4 claws and 2 tails
  • sesame oil
  • 2 cloves garlic chopped
  • 1/2 onion sliced
  • 2 Roma tomatoes diced
  • 1 cup carrots sliced
  • 1 cup baby corn
  • 1/2 cup water chestnuts
  • 1 cup snow pea pods
Servings:
Ingredients
  • 1/2 lb flat and thick chinese rice noodles
  • 1 tbsp oyster sauce
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp Sriracha sauce
  • 1 tbsp sweet and sour sauce
  • 1 tbsp Miso Ho-Nee Asian Blend or equal mix of dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 1/2 cup water
  • 1 whole lobster or 2-4 claws and 2 tails
  • sesame oil
  • 2 cloves garlic chopped
  • 1/2 onion sliced
  • 2 Roma tomatoes diced
  • 1 cup carrots sliced
  • 1 cup baby corn
  • 1/2 cup water chestnuts
  • 1 cup snow pea pods
Servings:
Instructions
  1. In a large bowl, place the rice noodles and fill with water to soak. Soak for about 15-20 minutes until pliable, but don’t let soak for more than 20. If you are not ready to use them after 20 minutes, drain the water and put about a tsp of sesame oil and mix to prevent from sticking together.
  2. While noodles are soaking combine the oyster sauce, soy sauce, rice vinegar, sriracha sauce, sweet and sour sauce, Miso Ho-Nee Asian Blend or substitute spices, and water and mix thoroughly. Cover and set aside while you perform the following step.
  3. Have an ice water bath ready.
  4. In a pot large enough to accommodate the lobster, bring water to a boil. Boil lobster for 5 minutes and immediately place in an ice water bath to stop the cooking process and let cool. When cooled, remove the lobster meat from the shells , cut into chunks with a sharp knife, cover with plastic wrap and set aside.
  5. In a wok or a large, deep frying pan, sauté on medium/medium-high heat the garlic, onions, tomatoes, carrots, baby corn, water chestnuts in about a tbsp of sesame oil with a splash of soy sauce and rice vinegar for about 5 minutes until tomatoes start to break down and release their moisture.
  6. Add the sauce mixture to pan and put heat to medium and stir and cover until it comes to a simmer.
  7. Add the Rice noodles and mix thoroughly for approximately 3 minutes until the liquid dissipates and the noodles are thoroughly coated.
  8. Add the lobster meat and the snow pea pods and toss for another 2-3 minutes or so until lobster is cooked through and the pea pods are coated with the sauce.
  9. Serve.
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