Mi Xao Bo Toi- Vietnamese Garlic Noodles With Ginger Lobster Recipe
Mi Xao Bo Toi aka Vietnamese garlic noodles are so tasty on its own but did you know it also pairs really well with seafood especially lobster?
These noodles are one of my most popular dishes on my blog and it’s so simple using common pantry ingredients.
More than just garlic, butter and Parmesan cheese- there’s also also 3 other key ingredients in making these umami laced noodles:
1️⃣ Maggi Seasoning
2️⃣ Premium fish sauce
3️⃣ Oyster sauce
4️⃣ Chow Mein noodles- It’s just not the same using spaghetti noodles (but in a pinch thin spaghetti noodles will also taste yummy).
For this dish I adapted a traditional Cantonese ginger scallion lobster dish and took a Vietnamese spin by adding some Vietnamese Ot Sa Te sauce for an extra splash of red color and some heat.
For the Garlic Noodles, I used 16 oz of Hong Kong noodles, and doubled the garlic sauce from my Vietnamese garlic noodles recipe, see recipe -here-
INGREDIENTS
2 Whole lobsters (I ordered these alive from Citarella)
2 tbs oil
Medium size Ginger (sliced in matchsticks, then crushed a little in mortar)
5-6 Garlic Cloves (minced, then crushed a little in mortar)
2 bunches green onions (cut into 1-2" segments)
6 cups frying oil (I used tea seed oil)
Marinade Sauce:
1 cup warm water
1/3 tsp white pepper
1.5 tsp chicken bouillion powder
1/4 tsp sea salt
2 1/2 Tbsp. Oyster Sauce
1/2 tsp dark soy sauce
1 tsp soy sauce
1/2 tsp brown sugar
2 tsp Vietnamese Ot Sa Te sauce
1 tsp annoto oil
1 tbs cornstarch
1 tbs unsalted butter
1 tbs rice wine
PREPARATION
Rinse lobsters. Twist off tails, remove head/body from head shell, and cut legs off. Cut tail into 1.5” segments, lightly score or smash claws for easy peeling. Reserve the head for garnishing.
Add lobsters to bowl and slightly season with salt and black pepper.
Mix marinade sauce, let simmer and thicken in small sauce pot and set aside.
Fry lobster about 1-2 min until almost cooked through (190c) (if frying pat dry lobster pieces and coat in potato starch).
Heat in a large pan oil over hight heat, and add ginger, garlic and green onions until fragrant, remove green onions for final garnishing. Add 1 tbs rice wine. Add lobster, cover and steam for 2 minutes.
Add marinade, butter and let boil. Add in lobster and toss to evenly coat everything. Add some black pepper and taste. Adjust seasonings as needed (add soy sauce, salt as needed).
Transfer to bowl and pour remaining sauce over lobster, garnish with green onions.