Sunday, November 24, 2013

Rice Noodles Two Ways

Whether it's homemade or at a restaurant, Grandpa really loves his lobster with ginger and onion sauce.

Last week, Mom and I happened to have the same day off. We did some grocery shopping and went over to visit Grandpa and Grandma. Grandpa bought some lobsters that were on sale. Mom decided to make rice noodles with chinese broccoli and beef with a side of lobster. I requested rice noodles with lobster with the ginger onion sauce.





Mom and I started with some of the prep for both dishes. They're actually both easy to make.

Side note: do you keep the green onion stems like we do? We let them re-grow their roots and then add them into our herb garden or indoor pots.

Since most of the prep was finished, the only thing that really needed to be made before cooking the rice noodles with beef and chinese broccoli was to make a slurry for the sauce. It was made of water, cornstarch, oyster sauce, cooking wine, sugar, and salt. Oh and the sliced beef was seasoned with some soy sauce, cooking wine, sugar, and cornstarch.

Mom and Dad cooked while I helped out in the kitchen. The chinese broccoli was blanched and then rinsed off in cold water to stop the cooking process. Then in a smoking hot pan containing vegetable oil, the minced garlic and sliced onions were added into the pan to cook for about 30 seconds. Some of the stalks of the broccoli were tossed in for a few seconds before the rice noodles were added in and stirred together. Some water, dark soy sauce, sugar, and salt joined in the mix to season the noodles. After another five minutes, the noodles were transfered onto a plate.


The sauce started off the same way as the noodles -- a smoking hot pan with vegetable oil, garlic, and onions. The rest of the blanched broccoli was added in. After a few seconds,  the marinated beef was added in and cooked for about 30 seconds before the slurry was added.

Whenever we (the kids) help out in the kitchen, we're usually good about knowing what our parents need next. That's what happens when you're involved at a young age, I guess. But that evening, I was a little slow and Mom had to ask for the slurry.

Yeah chep! -- From the South Korean drama, Pasta. See the clip here.

We adjusted the sauce to taste with some sesame oil and then added some eggs. The eggs were broken and were gently stirred into the sauce after being allowed to cook for a minute. That's it.



The chunks of lobster pieces were tossed in some cornstarch and then deep-fried. They were taken out when fully cooked, drained of oil, and then placed in a paper towel-lined plate. One batch was left in for too long and the pieces of lobsters shrunk like overcooked shrimps. Sad.

The ginger and green onion sauce for the lobster was stupidly simple. Unlike the other sauce, the sliced ginger was added into the smoking hot pan with vegetable oil. Once the aroma came out, the garlic was put in and stirred until it started to change colour. The onions went in and then the rest of the slurry joined the party. Dad added eggs to the sauce, which is optional.


We tasted and adjusted the flavour before the green onions and fried lobsters were tossed in.

There wasn't enough sauce for some reason. But with the little sauce that there was, the rice noodles tasted amazing. Fancy, huh? I have no idea why we've never done rice noodles with lobsters before. It was definitely luxurious. We'll definitely be making this again -- and I can't wait!

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