Side Pannel
Noodle Nest with Lobster Topping
Noodle Nest with Lobster Topping
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 1/2 lb Noodles
- 4 -(up to)
- 5 tb Oil
Directions
LOBSTER TOPPING
1 c Cooked lobster meat
1/4 lb Fresh mushrooms
1/4 c Bamboo shoots
1 Onion
2 ts Cornstarch
2 tb Water
3 dr Sesame oil; more or less
1 -(up to)
2 tb Oil
1/2 ts Salt
1 tb Sherry
1/2 c Stock
1 ds Pepper
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, 1/2 teaspoon sugar and the
pepper.
2. In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts,
blanched.
1 c Cooked lobster meat
1/4 lb Fresh mushrooms
1/4 c Bamboo shoots
1 Onion
2 ts Cornstarch
2 tb Water
3 dr Sesame oil; more or less
1 -(up to)
2 tb Oil
1/2 ts Salt
1 tb Sherry
1/2 c Stock
1 ds Pepper
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, 1/2 teaspoon sugar and the
pepper.
2. In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts,
blanched.
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