Langoustine Noodles
Langoustine Noodles
Ingredients
1 kg langoustine tails
5 tbsp of vegetable oil
4 x 25g fine egg noodle nests
4 tbsp of vegetable oil
50g fresh ginger
6 spring onions
3 tbsp Shaoxing wine
4 tbsp oyster sauce
1/2 tbsp chicken stock powder
1 tsp white sugar
2 tsp light soy sauce
150ml water
1-2 tbsp cornflour/starch paste
1-2 tbsp of water
Method
Soak the noodles in cold water for 30 minutes
Heat up a pan and add enough vegetable oil to cover the bottom
When the oil is smoking, add in your langoustines and fry for 5 minutes
Take them off the heat and set to the side. Pour the remaining oil into a bowl for later use
Heat up two pans and add in some of the langoustine vegetable oil
In one pan, fry the noodles for 3-4 minutes until crispy, then flip over and allow to cook for another 3 - 4 minutes
In the second pan, add in the thinly sliced ginger
Chop your spring onion into 2 inch pieces. Reserve the greener part and put the white parts into the second pan. Toss the cooked langoustines and stir
In the same pan, add 4 tablespoons of oyster sauce and 3 tablespoons of Shaoxing wine
Add a pinch of chicken stock powder and a pinch of sugar
Pour in 150ml of water and leave to sizzle away
Take your noodles off the heat
In a small bowl, mix 1-2 tablespoons of cornflour with equal amounts of water, add this to the pan to thicken the sauce
Cook this for a couple of minutes until it’s glossy
Take the pan off the heat and toss in the remaining spring onions
Pour the sauce and langoustines over your crispy noodles and serve
