Lobster With Rice Noodles
|Lobster/2 small frozen crawfish tails||1 1⁄4 Pound (1 Lobster)|
|Rice noodles||1 Ounce|
|Celery||2 Tablespoon (Raw)|
|Chinese mushrooms||1 , soaked overnight|
|Canned bamboo shoots||2 Tablespoon|
|Green sweet pepper||1 Small|
|Peanut oil||3 Tablespoon|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Ginger sherry||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Chicken stock||1⁄4 Pint (U.S.5/8 Cup)|
|Water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Remove the crawfish tails from the shells.
After discarding the black intestinal lines cut the tails into strips.
Cook the noodles for 5 minutes in boiling water.
Chop the onion and slice the other vegetables.
Heat 2 tablespoons oil and fry the crawfish pieces in it for 1 minute.
Drain the noodles and add to the crawfish with further oil, if necessary, and fry them until golden, shaping them to the serving dish.
Turn the crawfish and noodles into the heated dish and keep hot.
Add the rest of the oil to the pan and make it hot.
Fry the onion in it for 1/2 minute then add the celery, mushroom and bamboo shoots in that order, allowing 1/4 minute for each addition.
Then add the green pepper and cook for a further minute.
Add the seasonings, sherry and soy sauce and toss and turn to blend them with the vegetables.
Add the stock and cook for 1/2 minute.
Add the cornflour, blended with the water, and boil for 1 1/2 minutes.