Saucy Lobster & Rice Stick Noodles

Serves

4

Ingredients

• 250g packet Trident Rice Stick Noodles

• Vegetable oil

• 2 eggs, beaten

• Salt & pepper

• ½ hot chilli, finely sliced

• 2 cloves garlic, crushed

• 2 medium brown onions, chopped

• 2 carrots, grated

• 2cm piece ginger, finely chopped

• 1 cooked lobster, meat removed from tail and cut into medallions

• ¼ cup crushed peanuts, and extra for garnish

• ½ bunch spring onions, finely sliced, and extra for garnish

Sauce

• 4 tablespoons soy sauce

• 1 teaspoon Trident Stir-Fry Fish Sauce

• 5 tablespoons Trident Sweet Chilli Sauce

• 4 tablespoons Trident Stir-Fry Oyster Sauce

• 3 tablespoons boiling water

Instructions:

• Boil Trident Rice Stick Noodles in water until cooked through. Drain and set aside.

• Heat 1 tablespoon of oil in the wok. Pour in eggs, and quickly swirl wok until you have a large, thin omelette. Season lightly with salt & pepper then fold the omelette over to form a roll. Transfer to a chopping board, slice and set aside.

• Add 1 tablespoon of oil to a heated wok and add chilli and garlic. Fry until fragrant, then add chopped brown onions. When almost cooked, toss through carrots, and stir-fry quickly. Set aside.

• Mix all sauce ingredients together in a bowl.

• Stir-fry ginger in 1 tablespoon of oil. Add lobster medallions and stir-fry lightly. Add sauce, peanuts and spring onions. Add all reserved ingredients (Trident Rice Stick Noodles, sliced omelette, onion and carrot mix) to wok. Combine well. Stir-fry until all ingredients are heated through and coated with sauces.

• Serve in bowls topped with extra peanuts and chopped spring onions, if desired.

Tips:

• Substitute green king prawns instead of lobster.