Lobster & Shrimp Garlic Noodles

2018-01-05
  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This Chinese-style seafood lo mein is quick and adaptable to any vegetables or seafood to your taste.

Instructions

Step 1

For the garlic sauce:
Heat oils in large rondeau or wok over medium-high heat. Add garlic and ginger; cook 2-3 min. or until translucent. Stir in sambal; cook 30 sec. or until fragrant.
Stir in all remaining ingredients except slurry; bring mixture to a boil. Continue cooking 5 min. stirring occasionally.
Add slurry; mix constantly 2-3 min. or until mixture is glossy and thickened. Cool.

Step 2

For the pasta:
Heat canola oil in large wok over medium-high heat. Add mushrooms and peppers; cook 3-4 min. or until peppers are crisp-tender.
Add shrimp, scallops, garlic and ginger. Cook 3-4 min. or until shrimp starts to turn pink.

Step 3

Meanwhile, blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to wok with garlic sauce; toss to coat.

Step 4

Add lobster meat, spinach and 1-1/2 pounds cheese; toss gently until spinach is wilted and combined.

Step 5

Sprinkle each serving with remaining parmesan cheese and cilantro sprig.

Ingredients

  • For the Garlic Sauce:
  • 1/4 cup canola oil
  • 1/4 cup sesame oil
  • 1/2 cup minced garlic
  • 1/4 cup minced ginger
  • 1/2 cup sambal oelek (Asian chile garlic paste)
  • 1 cup unseasoned rice vinegar
  • 1 cup mirin
  • 2 cups soy sauce
  • 1/4 cup dark soy sauce
  • 2 cups water
  • 1/2 cup hoisin sauce
  • 1/4 cup slurry
  • For the Pasta:
  • 1/3 cup canola or vegetable oil
  • 1-1/2 pounds shitake mushrooms, julienned
  • 3 pounds red bell pepper, julienned
  • 8 ounces extra small shrimp (61/70), peeled, deveined
  • 8 ounces small scallops (30/40)
  • 1/2 cup minced garlic
  • 1/2 cup ginger puree
  • 3 pounds Barilla Linguine, cooked al dente
  • 1 gallon prepared garlic sauce
  • 1/2 cup slurry
  • 4-1/2 pounds baby spinach leaves
  • 3 pounds cooked lobster meat, coarsely chopped
  • 2 pounds grated parmesan cheese, divided
  • 24 cilantro sprigs
Recipe Type:

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
  • Linguine
Related Recipes:
  • Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes

  • Italian-Style Mac & Cheese with Roasted Butternut Squash

  • Orecchiette Pugliese with Broccoli Rabe and Sausage

  • Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano

  • ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 716
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 94mg
31%
Sodium 1031mg
43%
Total Carbohydrate 82g
27%
Dietary Fiber 3g
12%
Sugars 8g
Protein 32g
64%

Vitamin A 218%
Vitamin C 161%
Calcium 54%
Iron 23%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.