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Eating long noodles on Lunar New Year signifies good luck & long life, so ordering Chinese Lobster Noodles (Lobster Yee Mein) was a must when my family would go out to celebrate the new year! It’s a dish that I always assumed would be difficult to make until I tried it at home – try it out and you can enjoy this classic Chinese dish all year long at home!
Watch the Lobster Noodles Recipe Video Below!
Ingredients for Lobster Noodles
These Chinese Lobster Noodles are perfect for Lunar New Year and sharing with friends and family! Here are notes on some of the ingredients you’ll need:
See the recipe card for full information on ingredients and quantities.
NOODLES
- The #1 question I get asked if what kind of noodles I used! This dish is traditionally made with E-Fu or Yi Mein (long life) noodles, which are fried and then dried. You should be able to find these in the dried noodle section of your Asian market. (Second photo on the right – the circular package with the yellow label.) I used fresh Shanghai noodles instead because I prefer the bounciness and chewiness. (First photo on the left – rectangular package with the green label.) I included photos of both noodles for you to reference!
LOBSTER
- I used lobster tails in my recipe because that is what I preferred; however, you can use a whole lobster if you want! The cornstarch dredging and frying will be exactly the same.
SHAOXING WINE
- If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
WHITE PEPPER
- I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
CORNSTARCH SLURRY
- A cornstarch slurry is a mixture of cornstarch and water that is used in cooking to thicken WITHOUT powdery lumps or additional flavors/colors! This is the secret to so many of your favorite Chinese dishes. My #1 tip is make sure your cornstarch slurry has not separated before adding it in – I always try to re-stir right before!
NEUTRAL OIL
- My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.Â
Chinese Lobster Noodles: Recipe Instructions
Choosing your Noodles
Chinese Lobster Noodles can be made with a variety of types of noodles! I prefer the fresh variety from my Asian grocer’s noodles section, but traditionally they are made with E-Fu or Yi Mein (flat Cantonese Egg Noodles) noodles. You can typically find them in the dried section of your Asian grocer’s noodle aisle.
Preparing the Lobster
To prepare the lobster, cut the lobster into 2″ pieces using a heavy knife or cleaver. A whole lobster or lobster tails are fine, but you want to have around 12 oz of lobster, including the shell for this recipe.
Once the lobster is cut into pieces, dredge them in the seasoned cornstarch mixture. Fry them at 350F for about 1-2 minutes until bright red and cooked through.
Once the lobster is cut into pieces, dredge them in the seasoned cornstarch mixture. Fry them at 350F for about 1-2 minutes until bright red and cooked through. Cook your noodles until al dente then add to a bowl.
In a large pan or wok, add 1 tbsp of oil and stir fry garlic, ginger, and scallion whites for 30 seconds or until fragrant. Immediately add lobster and stir fry for 1 minute.
Add premixed sauce and stir over high heat, then combine chicken stock and heat until boiling, then simmer for 4-5 minutes to reduce slightly.
Add scallion greens and mix through, then add cornstarch slurry and stir until thickened, about 1 minute. Pour over noodles in a large bowl, serve, and enjoy your Chinese Lobster Noodles!
Recipe Tips for Chinese Lobster Noodles
DRAIN & RINSE YOUR NOODLES
- If you are using fresh noodles: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
REDUCE THE LOBSTER IN THE SAUCE & CHICKEN STOCK
- Do not skip this step! Reducing the lobster in the sauce & chicken stock for 4-5 minutes will enhance the lobster flavor – this will take your dish to the next level!
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
My KEY TIP would be to avoid crowding your pan – crowding can lead to your Chinese Lobster Noodles not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
If you liked this Chinese Lobster Noodles recipe, check out some of the most popular Chinese recipes on the blog!
If you tried this Chinese Lobster Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Lobster Noodles
Ingredients
Lobster
- 12 oz lobster tails, I used 3 x 4oz lobster tails, cut to 2" pieces
- 1 cup cornstarch
- 1 tsp salt
- 1/2 tsp white pepper
- 1 cup neutral oil for frying, I used avocado oil
Sauce Base
- 1.5 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tsp white pepper
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 cup chicken broth
- 1/4 tsp msg, optional
Remaining Ingredients
- 8 scallions, chopped, greens and whites separated
- 5 cloves garlic, minced
- 2 inch ginger, sliced
- 16 oz noodles, fresh or dried; E-Yu, Yi Mein, or Shanghai noodles recommended
- 1.5 cups chicken broth
Cornstarch Slurry
- 1 tbsp cornstarch
- 3 tbsp water
Instructions
- Using kitchen shears or a cleaver, cut lobster tails to 2 inch pieces leaving the shell on.
- Premix sauce base by combining oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, msg, and chicken broth and set aside.
- To a large bowl, add cornstarch and season with salt and white pepper. Lightly dust lobster pieces in the seasoned cornstarch, shaking off any excess.
- Heat oil in a large wok or pan, then fry the lobster at 350F for 45 seconds – 1 minute until the lobster is bright red and cooked through.
- Cook noodles and boiling water and drain immediately and rinse with cold water to remove starch and stop the cooking processes.
- In a large pan or wok, add 1 tbsp of oil and stir fry garlic, ginger, and scallion whites for 30 seconds or until fragrant. Immediately add lobster and stir fry for 1 minute.
- Add premixed sauce and stir over high heat, then combine chicken stock and heat until boiling, then simmer for 4-5 minutes to reduce slightly.
- Add scallion greens and mix through, then add cornstarch slurry and stir until thickened, about 1 minute. Pour over noodles in a large bowl, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this once at a Chinese place but didn’t know it was so easy to make at home! It’s perfect with some white rice on the side. I love the crispness of the lobster mixed with the sauce. You can also add water chestnuts or bok choy on the side!
This is the best. Honestly like eating it at a restaurant. Thank you CJ. I love your recipes. (you’re the only chef that my Chinese mum approves of)
You are so kind, thank you Alix! I’m so glad you mom approves 🙂