Step 1

Using kitchen shears or a cleaver, cut lobster tails to 2 inch pieces leaving the shell on.

Step 2

Premix sauce base by combining oyster sauce, soy sauce, sugar, white pepper, shaoxing wine, sesame oil, msg, and chicken broth and set aside.

Step 3

To a large bowl, add cornstarch and season with salt and white pepper. Lightly dust lobster pieces in the seasoned cornstarch, shaking off any excess.

Step 4

Heat oil in a large wok or pan, then fry the lobster at 350F for 45 seconds - 1 minute until the lobster is bright red and cooked through.

Step 5

Cook noodles and boiling water and drain immediately and rinse with cold water to remove starch and stop the cooking processes.

Step 6

In a large pan or wok, add 1 tbsp of oil and stir fry garlic, ginger, and scallion whites for 30 seconds or until fragrant. Immediately add lobster and stir fry for 1 minute.

Step 7

Add premixed sauce and stir over high heat, then combine chicken stock and heat until boiling, then simmer for 4-5 minutes to reduce slightly.

Step 8

Add scallion greens and mix through, then add cornstarch slurry and stir until thickened, about 1 minute. Pour over noodles in a large bowl, serve, and enjoy!