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Lobster yee mein (noodles)

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Coles Cooking Club member Angel shares her recipe for lobster yee mein. She makes it every Lunar New Year for her family.

For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

 

  • Serves6
  • Cook time10 minutes
  • Prep time20 minutes
Lobster yee mein (noodles)

Ingredients

  • 300g Coles Asia Thick Egg Noodles
  • 6 Coles Thawed MSC Raw Lobster Tails (from the deli)
  • 2 tbs cornflour
  • 2/3 cup (160ml) vegetable oil
  • 5cm-piece ginger, thinly sliced
  • 10 garlic cloves, thinly sliced
  • 2 tbs oyster sauce
  • 1 tsp salt-reduced soy sauce
  • Pinch of ground white pepper
  • 2 tsp caster sugar
  • 1 tbs Chinese cooking wine
  • 1 tbs chicken stock powder
  • 1 tbs cornflour, extra
  • 3 spring onions, cut into long matchsticks
  • Coriander sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook noodles in a large saucepan of boiling water following packet directions or until tender. Drain well.

  2. Step 2

    Meanwhile, use a large sharp knife to cut each lobster tail in half lengthways. Place lobster in a large bowl. Sprinkle with cornflour and toss to coat.

  3. Step 3

    Heat a wok or large frying pan over high heat. Reserve ¼ cup (60ml) oil. Add remaining oil to the wok or pan and heat to 170°C (when the oil is ready, the end of a wooden chopstick will start to bubble in oil). Carefully add lobster and cook, gently turning occasionally, for 2-4 mins or until lobster shells change colour. Use a slotted spoon to transfer to a heatproof bowl. Discard the oil.

  4. Step 4

    Add reserved oil to the wok or pan over high heat. Add ginger and garlic and stir-fry for 1 min or until aromatic. Add the lobster and toss to combine. Add oyster sauce, soy sauce, pepper, sugar, Chinese cooking wine, stock and 2 cups (500ml) water. Stir in the extra cornflour. Cook, covered, for 1-2 mins or until the lobster is cooked through and sauce thickens slightly.

  5. Step 5

    Place noodles on a serving platter. Top with the lobster, spring onion and coriander. Serve immediately.

Recipe tip

COOK. STORE. SAVE.
Wrap any leftover ginger in foil and freeze for up to 3 months. Grate it from frozen into soups and sauces.

Lobster yee mein recipe

Lobster yee mein noodles are the perfect dish to serve when you really want to impress. It’s a classic Cantonese banquet recipe often served alongside a number of dishes, such as Asian greens, fried rice and seafood. You’ll find yee mein on the menu at special occasions like Lunar New Year, birthdays or weddings. 

What is yee mein?

Yee mein, roughly translated to Cantonese egg noodles, is served with juicy lobster tails and flavoured with a rich, glossy sauce of ginger, garlic, spring onions, coriander and oyster sauce. 

How to make the ultimate lobster yee mein

This recipe uses frozen lobster tails from the deli to make it even easier to prepare. Like any stir-fry recipe, this dish comes together very quickly, so ensure you have all your ingredients prepped and measured before you turn on the heat.

Don’t be intimidated by the long list of ingredients. Once you stock your pantry with Chinese cooking staples like oyster sauce, soy sauce, Chinese cooking wine and cornflour, you’ll be able to use them again and again for future recipes. Any leftover ginger can be frozen and used for up to three months.

We recommend using a wok to cook this dish. If you don’t own one, feel free to use a large frying pan.

Yee mein noodles to enjoy

If you’re not a fan of lobster or want to keep the dish budget-friendly, you can opt for a different protein, such as fish, Chinese BBQ pork, beef mince or bok choy for a vegetarian option.

While egg noodles are typically used, you can use whatever noodles you have on hand, including vermicelli or rice noodles if you’re avoiding eggs, instant noodles, or you can even use linguine for a similar texture to yee mein. 

Now get cooking

Looking for more lobster recipe inspiration? Try these lobster tails and salmon with horseradish butter or this chargrilled lime and vodka lobster for a twist on a classic.

You might also love these noodle-based dishes such as Tasia and Gracia’s Long-life noodles with mixed mushrooms and greens, Kerri Remigio's teriyaki beef and broccoli stir-fry with sesame noodles or Curtis Stone's beef and green bean chow fun noodle stir-fry

FAQs

    Lobster yee mein (noodles)

    Lobster yee mein (noodles)
    • Serves6
    • Cook time10 minutes
    • Prep time20 minutes
    Ingredients
    • 300g Coles Asia Thick Egg Noodles
    • 6 Coles Thawed MSC Raw Lobster Tails (from the deli)
    • 2 tbs cornflour
    • 2/3 cup (160ml) vegetable oil
    • 5cm-piece ginger, thinly sliced
    • 10 garlic cloves, thinly sliced
    • 2 tbs oyster sauce
    • 1 tsp salt-reduced soy sauce
    • Pinch of ground white pepper
    • 2 tsp caster sugar
    • 1 tbs Chinese cooking wine
    • 1 tbs chicken stock powder
    • 1 tbs cornflour, extra
    • 3 spring onions, cut into long matchsticks
    • Coriander sprigs, to serve
      Description

      Coles Cooking Club member Angel shares her recipe for lobster yee mein. She makes it every Lunar New Year for her family.

      For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

       

      Method
      1. Step 1

        Cook noodles in a large saucepan of boiling water following packet directions or until tender. Drain well.

      2. Step 2

        Meanwhile, use a large sharp knife to cut each lobster tail in half lengthways. Place lobster in a large bowl. Sprinkle with cornflour and toss to coat.

      3. Step 3

        Heat a wok or large frying pan over high heat. Reserve ¼ cup (60ml) oil. Add remaining oil to the wok or pan and heat to 170°C (when the oil is ready, the end of a wooden chopstick will start to bubble in oil). Carefully add lobster and cook, gently turning occasionally, for 2-4 mins or until lobster shells change colour. Use a slotted spoon to transfer to a heatproof bowl. Discard the oil.

      4. Step 4

        Add reserved oil to the wok or pan over high heat. Add ginger and garlic and stir-fry for 1 min or until aromatic. Add the lobster and toss to combine. Add oyster sauce, soy sauce, pepper, sugar, Chinese cooking wine, stock and 2 cups (500ml) water. Stir in the extra cornflour. Cook, covered, for 1-2 mins or until the lobster is cooked through and sauce thickens slightly.

      5. Step 5

        Place noodles on a serving platter. Top with the lobster, spring onion and coriander. Serve immediately.