INGREDIENTS:
(4 servings)
4 bundles undon noodles – dried, frozen, fresh parboiled
2 Tablespoons light soy sauce
2 Tablespoons oyster sauce
2 Tablespoons sake, Chinese rice wine, or dry sherry
To taste, pepper
½ Tablespoon sugar
2½ cups water
2 Tablespoons vegetable oil
2 cloves garlic, finely chopped
1 inch piece ginger, finely chopped
½ pound Chinese cabbage or baby bokchoy, cut
½ pound daikon radish, sliced into matchsticks
8 shiitake mushrooms, sliced
12 Chinese chives (called "Nira”), chopped into 1” lengths or substitute 4 scallions
1 pound Maine Lobster meat, fresh or frozen
3 Tablespoons katakuri-ko (potato starch) or corn starch
4 Tablespoons water
½ Tablespoon sesame oil
For garnish, pickled ginger and black sesame seeds
DIRECTIONS:
Cook udon noodles as directed on the package. Drain and divide onto four plates. This should be done while making the sauce in order to serve the noodles hot.
Combine the soy sauce, oyster sauce, sake, black pepper, sugar, and water in a bowl, and put aside.
Heat the vegetable oil in a wok or frying pan until very hot. Fry the garlic and ginger for 30 seconds. Cook the Chinese cabbage, daikon, shiitake, and Chinese chives, stirring for 2-3 minutes. And then, add the Maine Lobster and bring to a boil. Add the soy sauce and oyster sauce mixture.
Dissolve the katakuri-ko in water, and evently pour it around the edge of the wok, simmering until it thickens. Just before turning the heat off, sprinkle the sesame oil for aroma.
Pour the sauce over the noodles.
Garnish with pickled ginger and black sesame seeds on top of the dish.
NUTRITIONAL:
Per serving:
calories 279.8
carbohydrate 21.0 g
cholesterol 82 mg
fat 9.5 g
protein 26.1 g
sodium 1205 mg
dietary fiber 2.5 g
calcium 153 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
