Cantonese Chow Mein

Ease of Preparation: Medium
Time of Preparation: 45 minutes
Yield: 4 servings

Crispy fried egg noodles? Check. Green, woodsy Chinese broccoli? Check. Sweet, luscious lobster tail? Check! This recipe is everything you love about delivery chow mein amped up to 11! Impress your guests with a chic take on takeout!

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

Stir-fry:

• 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
• Black Bean Sauce

Method

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.