Lobster With Rice Noodles Recipe
This Lobster With Rice Noodles recipe is simply irresistible. Try this Lobster With Rice Noodles on a get together; you will definetely get a lot of compliments for this dish.
Ingredients
1 1 1/4-lb. lobster or 2 small frozen crawfish tails
1 oz. rice noodles
1 small onion
2 tablespoons raw celery
1 Chinese mushroom, soaked overnight
2 tablespoons canned bamboo shoots
1 small green sweet pepper
3 tablespoons peanut oil
Pinch each salt, sugar and Ve-Tsin
1 teaspoon ginger sherry
1 teaspoon soy sauce
1/4 pint (U.S. 5/8 cup) chicken stock
1 teaspoon cornflour
1 dessertspoon water
Directions
Remove the crawfish tails from the shells.
After discarding the black intestinal lines cut the tails into strips.
Cook the noodles for 5 minutes in boiling water.
Chop the onion and slice the other vegetables.
Heat 2 tablespoons oil and fry the crawfish pieces in it for 1 minute.
Drain the noodles and add to the crawfish with further oil, if necessary, and fry them until golden, shaping them to the serving dish.
Turn the crawfish and noodles into the heated dish and keep hot.
Add the rest of the oil to the pan and make it hot.
Fry the onion in it for 1/2 minute then add the celery, mushroom and bamboo shoots in that order, allowing 1/4 minute for each addition.
Then add the green pepper and cook for a further minute.
Add the seasonings, sherry and soy sauce and toss and turn to blend them with the vegetables.
Add the stock and cook for 1/2 minute.
Add the cornflour, blended with the water, and boil for 1 1/2 minutes.
After discarding the black intestinal lines cut the tails into strips.
Cook the noodles for 5 minutes in boiling water.
Chop the onion and slice the other vegetables.
Heat 2 tablespoons oil and fry the crawfish pieces in it for 1 minute.
Drain the noodles and add to the crawfish with further oil, if necessary, and fry them until golden, shaping them to the serving dish.
Turn the crawfish and noodles into the heated dish and keep hot.
Add the rest of the oil to the pan and make it hot.
Fry the onion in it for 1/2 minute then add the celery, mushroom and bamboo shoots in that order, allowing 1/4 minute for each addition.
Then add the green pepper and cook for a further minute.
Add the seasonings, sherry and soy sauce and toss and turn to blend them with the vegetables.
Add the stock and cook for 1/2 minute.
Add the cornflour, blended with the water, and boil for 1 1/2 minutes.
