Ramen w/Lobster & Dried Oyster Mushrooms
This delicious ramen with lobster recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
•3 bundles of egg noodles
•8 pieces dried Shiitake Mushroom (soak in water until soft)
•1 piece eight to ten ounces lobster tail ((Cut to bite size)
•1 bunch of Choi Sum (cut to bite size)
•½ Red bell pepper (cut to bite size)
•6 pieces dried oyster mushrooms (soak in water for 10 minutes)
•3 tablespoons vegetable oil
•1 tablespoon chopped garlic
•2 tablespoons slices red onion
•4 cups chicken stock
•2 tablespoons Oyster sauce
•1/3 tablespoon sugar
•Aloha Aloha shoyu Sauce and pepper to taste
•1 tablespoon corn starch (mix with two tablespoon water)
- Boil egg noodles in a pot of hot water until the noodles start to flout about a minute or two, bring it up and rinse with cold water to stop noodle from cooking, set aside.
- In a wok or sauté pan add vegetable oil and shiitake mushroom cook for minute or until the mushroom turn to a light brown, add lobster garlic and onion and cook for 10-15 seconds. Add chicken stock, dried oyster, oyster sauce, sugar, pepper and Aloha Shoyu. Bring to a boil and cook for 30 seconds.
- Add Choi Sum and red bell pepper bring to a boil and add corn starch to thicken the sauce, once the sauce is boiling turn the heat off.
In a large shallow bowl, place the noodle in the center and pour the sauce on top of the noodles.