Lobster Noodles 🦞 . 1 package Shanghai noodles 1 lobster tail, cut into chunks 4 stalks asparagus, cut into 1 inch pieces 1 shallot, thinly sliced 6 cloves minced garlic 5 scallions, thinly sliced (white parts only, save green to garnish) 1/2 cup chicken stock 2 tbsp corn starch 1 tbsp XO sauce 1 tbsp soy sauce 1 tbsp mirin 1 tbsp ginger powder (use fresh if you got it) 4 tbsp high heat oil . SAUCE BEFORE STARTING: Combine 1/2 cup chicken stock, 1 tbsp oyster sauce, 1 tbsp XO sauce, 1 tbsp mirin, 1 tbsp ginger powder and 1 tbsp corn starch. Mix and set aside. 1️⃣ Coat lobster tail in 1 tbsp corn starch. Let sit 10 mins. Add to high heat wok and cook 2 minutes or until ALMOST cooked through. Remove from wok and set aside. 2️⃣ Add 2 tbsp oil. Add in asparagus and cook 30 seconds. Add in garlic, scallion and shallot. Cook 30 seconds to 1 minute. Add in noodles and toss to combine. 3️⃣ Add on shrimp and sauce. Toss to combine. Add in scallion greens and toss. Serve immediately...