Hand-Pulled Noodles with Lobster Broth and Chili Crisp
- Level: Easy
- Yield: 2 servings
- Total: 45 min
- Active: 45 min
Ingredients
1 tablespoon coriander seeds
2 cloves garlic, smashed
1-inch piece ginger, sliced into coins
1 tablespoon vegetable oil
2 stalks celery, thinly sliced on bias
1 onion, sliced
4 cups water
1 quart chicken broth
1/4 cup soy sauce
1/4 cup Shaoxing wine
1 tablespoon tomato paste
1 teaspoon five-spice powder
One 1-to-1 1/4-pound lobster
3 to 4 stalks gai lan (Chinese broccoli), sliced on the bias
8 ounces hand-pulled noodles or fresh Chinese egg noodles
1/2 cup mung bean sprouts
Small bunch cilantro leaves
2 tablespoons Chinese chili crisp
Directions
Special equipment:
cheese cloth and butchers twine- Place the coriander, garlic and ginger in the center of a 4-inch square of cheesecloth, bring the corners together to make a sachet and tie closed with butcher's twine. Set aside.
- Heat the oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the celery and onion and sweat until translucent, 8 to 10 minutes. Add the water, chicken broth, soy sauce, Shaoxing wine, tomato paste, five-spice powder and sachet. Turn the heat up to medium-high, bring to a boil then reduce to a simmer. Add the lobster and cook for 6 minutes. Remove the lobster to a sheet pan and allow it to cool enough to handle. Once the lobster is cool enough to handle, remove the meat from the shell, keeping the claw meat whole. Slice the tail in half lengthwise then slice each half into 3 pieces and set aside while you cook the noodles.
- Remove the sachet from the broth. Add the gai lan and noodles to the pot and cook for about 3 minutes.
- To serve, divide the noodles between 2 bowls, top each bowl with half of the lobster meat, ladle the broth and vegetables over the noodles and lobster, then divide the mung bean sprouts between the 2 bowls. Garnish each bowl with cilantro leaves and a drizzle of the chili crisp.