Noodle nest with lobster topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Noodles (up to) |
| 5 | tablespoons | Oil |
| 1 | cup | Cooked lobster meat |
| ¼ | pounds | Fresh mushrooms |
| ¼ | cup | Bamboo shoots |
| 1 | Onion | |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| 3 | drops | Sesame oil; more or less (up to) |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sherry |
| ½ | cup | Stock |
| 1 | dash | Pepper |
Directions
LOBSTER TOPPING
1. Parboil noodles as in "Parboiled Noodles #1/#2". Then refrigerate to chill (2 hours or more).
2. Heat oil in a deep 8-inch skillet. Add noodles, and with a spatula, press them firmly against the sides and bottom of the pan until they hold a round nest-like shape. Then cook to heat through, but do not brown.
3. Carefully transfer the nest to a heated serving platter and keep warm.
Fill the nest with the "Lobster Topping for Noodle Nest" (see recipe) and serve at once.
NOTE: Thin, medium or broad egg noodles can be used for this dish. If the noodles are not chilled first, shake them out to separate the strands.
LOBSTER TOPPING:
1. Flake lobster meat. Slice mushrooms thin; also bamboo shoots and onion.
2. Blend comstarch, cold water and sesame oil to a paste.
3. Heat oil. Add salt, then onion, and stir-fry until translucent. Add mushrooms and bamboo shoots; stir-fry 1 minute more.
4. Add lobster, sherry and stock. Cook, covered, to heat through (about 1 minute). Then sprinkle with pepper.
5. Stir in cornstarch paste to thicken; pour mixture into noodle nest and serve. VARIATIONS:
1. Omit the sesame oil in step 2 and the pepper in step 4. Instead add to the cornstarch paste 2 teaspoons soy sauce, ½ teaspoon sugar and the pepper.
2. In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts, blanched.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .