These are my flying lobster noodles crunchy fried noodles coated in a savory seafood sauce, topped with chunks of fresh lobster and pipies, a twist on the classic dish

What are lobster noodles?

Chinese lobster noodles are a delicious and popular dish in Chinese cuisine, often served in restaurants specializing in seafood or Cantonese cuisine. In Chinese cuisine, they are often served as a special treat during celebratory gatherings, such as weddings, birthdays, or festivals. Additionally, Chinese lobster noodles can be enjoyed as a luxurious meal at upscale restaurants specializing in seafood or Cantonese cuisine.

The dish typically consists of stir-fried lobster meat, usually cut into bite-sized pieces, along with vegetables and noodles.

The noodles used in Chinese lobster noodles can vary; commonly, e-fu noodles, thin egg noodles or rice noodles are used. The dish is seasoned with a flavorful sauce made from ingredients such as soy sauce, oyster sauce, garlic, ginger, and sometimes a hint of Chinese rice wine. Vegetables like bell peppers, onions, and scallions are often included to add color and texture.

The lobster is typically stir-fried briefly with the vegetables and sauce, ensuring it remains tender and flavorful. The dish is then served hot over the cooked noodles. Chinese lobster noodles are known for their rich flavors and satisfying combination of seafood, vegetables, and noodles.

Why flying lobster noodles?

I wanted to create a dish that takes the traditional Chinese elements of a dish and elevates it to create something special. Traditionally this dish is made with e-fu noodles and a savory lobster noodle sauce.

I’ve added pipies to bring out the seafood flavor and add an extra wow element. But the real highlight to this dish is the flying noodles. I’ve created a method in which I can fry the noodles to create an illusion that the noodles are flying in the sauce. And it’s a lot easier than you think. Now it’s time for you to give it a go and impress your family and friends.

Ingredients

• Live pipies: These could be added for additional seafood flavor and texture, enhancing the overall dish.
• Thin fresh egg noodles (brand MC Yee Foods): Serve as the base of the dish, providing a soft and chewy texture that complements the other ingredients.
• Red rock lobster, deconstructed (ensure the lobster has 2 full-length antennas): The star ingredient, providing sweet and tender meat that is the highlight of the dish.
• Cornstarch: Used to coat the lobster before frying, creating a crispy exterior.
• Canola oil: Used for frying the coated lobster pieces until golden brown and crispy.
• Ginger: Adds a warm and aromatic flavor to the dish, enhancing its overall taste.
• Garlic, peeled and finely chopped: Provides a pungent and savory flavor, enhancing the depth of the dish.
• Spring onions, cut into 3cm stalks: Adds freshness and a mild onion flavor, as well as a crunchy texture.
• Shaoxing cooking wine: Adds depth of flavor and helps tenderize the lobster meat.
• Chicken stock: Forms the base of the sauce, providing a savory and rich flavor.
• Potato starch: Used as a thickening agent for the sauce, giving it a smooth and velvety texture.
• Water: Added to dilute the potato starch and adjust the consistency of the sauce.
• Sesame oil: Adds a nutty aroma and flavor, enhancing the overall complexity of the dish.
• White pepper: Adds a subtle heat and spiciness to the dish, without overpowering the other flavors.
• Lee Kum Kee chicken powder: Adds umami flavor and depth to the sauce, enhancing its savory profile.
• Sugar: Balances the flavors of the dish by adding a touch of sweetness.
• MSG: Enhances the savory flavors of the dish, adding depth and richness.
• Salt: Used to season the dish and enhance its overall flavor profile.

How to make flying noodles

Making the noodles fly is a lot easier than you think!

1. Heat the oil in the wok (or a large pot) over high heat until it reaches 180C
2. Separate one pair of chopsticks (but don’t break them apart) weave half the noodles in between the two sticks, and roll to keep them suspended on the chopsticks

3. The remaining noodles should hang down from the chopsticks into a mesh strainer
4. Hold the mesh strainer over the hot oil and use a ladle to pour the hot oil over the noodles several times until the noodles are golden brown and have set enough for the chopsticks to be suspended in the air

5. Set the noodles aside on a wire rack to cool down
6. Repeat the other pair of chopsticks, ensuring the chopsticks are facing opposite ways

How to cut up a lobster

1. Deconstruct the lobster by removing the head
2. Separate the body from the head
3. Lightly trim the bottom of the lobster head so it stands up

4. Remove the gills and innards from the lobster head
5. Cut the body piece into 8 pieces, each piece with a leg attached

6. Cut the spikes off the tail 
7. Cut off the tail and keep it whole for presentation
8. Remove the membrane from lobster tail and cut down the centre of the tail

9. Cut the lobster tail into 3cm chunks
10. Pat your lobster pieces dry
11. In a large bowl add the cornstarch and lobster

Flying Lobster Noodles

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Print Recipe

Crunchy fried noodles coated in a savory seafood sauce, topped with chunks of fresh lobster and pipies, a twist on the classic dish 

• Total Time: 1 hour 30 minutes
• Yield: 8 Servings 1x

Ingredients

Scale 1x2x3x

Pipies 

• 12 large LIVE pipies

Flying noodles

• 1 pack of Thin fresh egg noodles ( brand MC Yee Foods)
• Two pairs of good quality wooden disposable chopsticks

Lobster

• 2.5kg LIVE Red rock lobster, deconstructed (ensure the lobster has 2 full length antennas)
• 1 ½ cups Cornstarch
• 2L Canola oil
• 6 slices of Ginger
• 8 cloves of Garlic, peeled and finely chopped
• 4 Spring onions, cut into 3cm stalks

Sauce

• 3 tbsp Shaoxing cooking wine, leave it in the bottle (brand: double phoenix)
• 3 cups of Chicken stock
• ¼ cup Potato starch
• ¼ cup Water
• 2 tbsp Sesame oil

Seasonings

• ½ tsp White pepper
• 2 tsp Lee kum kee chicken powder
• 1 tsp Sugar
• 2 tsp MSG
• ½ tsp Salt

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Instructions

Boil pipies

1. Bring a wok full of water to a boil Add the pipes and blanch for 1-2 minutes, or until the pipies open
2. Drain and use a pairing knife to open the pipies

Cook flying noodles

1. Heat the oil in the wok over high heat until it reaches 180C
2. Separate one pair of chopsticks, weave half the noodles in between the two sticks, and roll to keep them suspended on the chopsticks
3. The remaining noodles should hang down from the chopsticks into a mesh strainer
4. Hold the mesh strainer over the hot oil and use a ladle to pour the hot oil over the noodles several times until the noodles are golden brown and have set enough for the chopsticks to be suspended in the air
5. Set the noodles aside on a wire rack to cool down
6. Repeat the other pair of chopsticks, ensuring the chopsticks are facing opposite ways

Cook lobster

1. Deconstruct the lobster by removing the head
2. Seperate the body from the head
3. Remove the gills and innards from the lobster head
4. Cut the body piece into 8 pieces, each piece with a leg attached
5. Cut the spikes off the tail 
6. Cut off the tail and keep it whole for presentation
7. Remove the membrane from lobster tail and cut down the centre of the tail
8. Cut the lobster tail into 3cm chunks
9. Pat your lobster pieces dry
10. In a large bowl add the cornstarch and lobster
11. Toss the lobster in the bowl to coat evenly in cornstarch
12. Remove the lobster from the cornstarch, dusting off any excess
13. Meanwhile heat the oil in a large wok over high heat to 180C
14. Once the oil is at temperature drop the head and tail into the oil, use a ladle to pout the hot oil over the head until completely cooked
15. Remove from the oil and set aside
16. Drop the remaining lobster into the wok and cook for 2 minutes, or until deep orange
17. Strain the lobster from the oil into an oil pot and set aside
18. Set the oil aside to be used later

Make the sauce

1. Heat 3 tbsp of oil in the wok over high heat and cook the ginger and shallots for 1 minutes, or until fragrant
2. Add the lobster pieces, excluding the head and tail, and toss with shaoxing cooking wine 
3. Combine the water and potato starch to create a slurry
4. Add the pipies and 3 cups of stock into the wok, season with the listed seasonings and bring to a simmer
5. Add the potato starch slurry and toss until thickened
6. Finish with sesame oil

Assembly

1. Place the lobster head the centre of your serving platter and the lobster tail at the front
2. Place the one of the flying noodles in the back left and one in the front right of the lobster head
3. Pour the lobster pieces, pipies and sauce over and around the noodles
4. Garnish with coriander and spring onion
5. Drizzle with ginger and shallot oil and serve

• Author: Vincent Yeow Lim
• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Category: Noodles
• Method: Intermediate
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 3553
• Sugar: 36.7 g
• Sodium: 487.3 mg
• Fat: 317.6 g
• Carbohydrates: 226.5 g
• Protein: 46.5 g
• Cholesterol: 52.4 mg