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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

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

  • serves

    1-2

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

1-2

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

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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

Thumbnail of Pasta Or Noodles

Pasta Or Noodles

Watch The Full Episode Here
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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 30 November 2023 11:54am
By Frank Shek
Source: SBS



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