Serves 4 | Prep time: 20 Minutes | Cook Time: 15 Minutes
Wheat noodles or Hokkien style noodles – cooked as per instructions
4-6 Bay Lobster tails
1 Clove garlic – minced
1cm Ginger – minced
1 Cucumber – julienned
Peanuts – crushed
2 Spring onions – finely sliced
1tsp Szechuan peppercorns – ground
4tbsp Crispy Chilli oil
2tbsp Light soy sauce
1tsp Chicken stock powder
1tbsp Sesame oil
2tbs Chinkiang vinegar
2tbsp Chinese sesame paste – If you don’t have access to this, substitute with tahini
1tbsp Peanut butter – the dark roast is ideal
- Combine the chilli oil, soy sauce, chicken stock, sesame oil, vinegar, sesame paste and peanut butter. Set aside.
- Slice the Bay Lobster tails and fry on a low heat in a small pan with a tablespoon of butter, the garlic, ginger and szechuan pepper for about 1 minute or until JUST cooked. Remove from the heat and pour the sauce over the Bay Lobster. The residual heat will warm the sauce.
- Add the noodles to the pan and toss through the bug and sauce.
- Serve immediately and garnish with cucumber, crushed peanuts and the finely sliced spring onions.