Cantonese-Style Lobster E-Fu Noodles (Yee Mein)...

Red is for Valentine's Day and for Chinese New Year too! With both happy occasions overlapping this year (Chinese New Year was on February 5th but is celebrated for 15 days), and a request from my kids to cook something red for V Day dinner, I couldn't think of a better dish than lobsters Cantonese-style with yee mein. I had just cooked Shanghai noodles with pork and bak choy (recipe up on next post) with seniors in my Chinese cooking class this week ode to CNY. It is my wish to them for longevity (a symbol with noodles). Yee mein (E-Fu noodles) are often braised simply with shiitake mushrooms and offered as a final dish at wedding and birthday banquets to impart "a happy long life" send-off. Just entering the Lunar new year, lobster, the lovely culinary crustacean of the dragon symbolizes strength and good luck as it turns vibrant red when cooked. Cantonese Lobsters with Ginger and Green Onions is a gourmet classic and serving it brings high energy, longevity, respect and prosperity to inaugurate the new year of the Pig! Adding long noodles ups the ante with all the auspicious good blessings! And as it turned out tonight, also a triple meaning made extra special for love in the air Valentine's day for my dear husband and dear kids.

I love E-Fu noodles aka yee mein. Made from wheat flour, these flat egg noodles have a springy texture when quickly boiled from its deep fried format. The lovely strands absorbs its surrounding flavours well.

Lobster and Noodles-- a harmonious duo!

Cantonese-Style Lobster E-Fu Noodles

Serves 4 to 6

2 pkgs. (220 g) dried E-Fu noodles (look for it on the dry shelf near the refrigerated noodles)
1/4 cup Shaoxing or cooking wine
1 Tbsp. soy sauce
2 lobsters, about 1-1/4 lbs. each (choose fiesty, lively lobsters for optimal freshness) 

1/2 tsp. ground white pepper
1 tsp. salt

1/2 cup cornstarch
oil for frying

3 garlic cloves, minced
2 slices ginger
2 green onions, cut into 2-inch pieces with green slivered
2 red hot chili peppers, finely sliced 

2 cups chicken broth

Cook noodles according to package instructions. Combine wine and soy sauce. Set aside.

Sold in circular dried formats, find these on the shelf near the refrigerated noodles section.

Prepare the aromatics.

Add 1 inch of water to a pot or wok fitted with a steamer attachment and bring to a boil. Add lobsters (remove rubber band from claws first) and steam for 4 minutes (doing this first helps loosen the meat off the shells). Remove and transfer to cutting board. Allow to cool slightly.

Twist off tail and claws from lobsters. Cut off the smaller legs. Lift off the head while carefully keeping entrails intact (this is the tomalley). Using a heavy chef's knife or cleaver, split tails in half lengthwise, then into thirds crosswise forming six pieces. Transfer to a large bowl. Cut both knuckles from each claw and add to bowl with tails. Remove small side of claw by breaking it off by hand and add to bowl. Smash with side of cleaver or cut each claw in half exposing meat and add to bowl. For step-by-step photos on how-to dissect see my POST.

A nice chunk of tomalley (liver and pancreas)

Cleaver hacking in session.

For step-by-step photos on how-to dissect see my POST.

Steam the heads first for ten minutes until cooked through. This is best way to keep entrails intact. Set aside.

Heat oil to 375°F in a dry large skillet/wok, adjusting heat as necessary to maintain temperature. Season lobster with salt and pepper. Add cornstarch to bowl with lobster and toss until pieces are well-coated. Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. Fry, agitating occasionally with a metal spider, until the cornstarch coating is crisp and pale golden brown, about 1-1/2 minutes. Repeat with remaining lobster pieces.

Pour off all but 1 Tbsp. oil and return wok to high heat until lightly smoking. Add ginger, garlic, white ends of green onions, chilies and cook, stirring and tossing constantly, until fragrant and very gently softened, about one minute. Return lobster to pan (large pieces like claws which takes longer to cook first) and toss to coat. Pour wine mixture into wok. 

Toss two minutes, then add noodles. Pour over chicken broth. Cook, stirring and tossing noodles until well coated. Toss with slivered green onions and serve hot.

Voila! With a lovely green side of Stir-fry Snow Pea Leaves in Garlic.

Mmm... longevity noodles! Can't wait to dig in.

Happy Campers! 
Happy New Year and Valentine's Day my boyz! All rolled into tonight's meal of 💖

Or make the classic Cantonese-Style Lobsters with Ginger and Green Onions sans noodles.

Cantonese Lobsters with Ginger and Green Onions

Full Recipe:

Cantonese-Style Lobster E-Fu Noodles

Serves 4 to 6

2 pkgs. (220 g) dried E-Fu noodles (look for it on the dry shelf near the refrigerated noodles)
1/4 cup Shaoxing or cooking wine
1 Tbsp. soy sauce
2 lobsters, about 1-1/4 lbs. each (choose fiesty, lively lobsters for optimal freshness) 

1/2 tsp. ground white pepper
1 tsp. salt

1/2 cup cornstarch
oil for frying

3 garlic cloves, minced
2 slices ginger
2 green onions, cut into 2-inch pieces with green slivered
2 red hot chili peppers, finely sliced 

2 cups chicken broth

Cook noodles according to package instructions. Combine wine and soy sauce. Set aside.

Add 1 inch of water to a pot or wok fitted with a steamer attachment and bring to a boil. Add lobsters (remove rubber band from claws first) and steam for 4 minutes (doing this first helps loosen the meat off the shells). Remove and transfer to cutting board. Allow to cool slightly.

Twist off tail and claws from lobsters. Cut off the smaller legs. Lift off the head while carefully keeping entrails intact (this is the tomalley). Using a heavy chef's knife or cleaver, split tails in half lengthwise, then into thirds crosswise forming six pieces. Transfer to a large bowl. Cut both knuckles from each claw and add to bowl with tails. Remove small side of claw by breaking it off by hand and add to bowl. Smash with side of cleaver or cut each claw in half exposing meat and add to bowl. For step-by-step photos on how-to see my POST.

Steam the heads first for ten minutes until cooked through. This is best way to keep entrails intact. Set aside.

Heat oil to 375°F in a large wok, adjusting heat as necessary to maintain temperature. Season lobster with salt and pepper. Add cornstarch to bowl with lobster and toss until pieces are well-coated. Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. Fry, agitating occasionally with a metal spider, until the cornstarch coating is crisp and pale golden brown, about 1-1/2 minutes. Repeat with remaining lobster pieces.

Pour off all but 1 Tbsp. oil and return wok to high heat until lightly smoking. Add ginger, garlic, white ends of green onions, chilies and cook, stirring and tossing constantly, until fragrant and very gently softened, about one minute. Return lobster to pan and toss to coat. Pour wine mixture into wok. Toss two minutes, then add noodles. Pour over chicken broth. Cook, stirring and tossing noodles until well coated. Toss with slivered green onions and serve hot.