Wok-Tossed Lobster Served With Prawns and Calamari Recipe

Guest Post by Luke Nuygen, Executive Chef of Treasury Brisbane’s Fat Noodle in celebration of National Noodle Month.

You can try this recipe at home, or for a limited time at Fat Noodle.

Wok-Tossed Lobster Served With Prawns and Calamari Recipe

Ingredients

• 2 half cut raw lobster
• 60g prawns
• 100g squid strip
• 120gm dry glass noodles – soak in cold water for at least 1hr prior
• 60gm baby spinach
• 60gm sliced brown onion
• 1ts minced garlic
• 1ts sliced red chilli
• 2tTs oyster sauce
• 2Ts veg oil
• Coriander to garnish

Method

1. Heat the wok with vegetable oil on medium heat, add in the garlic and sliced brown
   onion cooking until golden brown colour.
2. Bring the heat to high then add in the chillies, lobster, prawns and calamari and stir
   fry for two minutes.
3. Add in the glass noodles and oyster sauce and stir fry for two more minutes.
4. Add in the baby spinach and then turn the heat off.
5. Place noodles on the plate, and then the seafood on the top of the noodles.
   Garnish with coriander and enjoy!
   Serves one.