Slice the spring onion into thin slices and place in a bowl of water so that they curl.
Slice the ginger into thin slices.
Dice the garlic.
Add egg noodles to boiling water. Remove once soft and add to a bowl with a drizzle of cooking oil.
In a wok add a generous amount of cooking oil and add the noodles to fry on high heat. Be sure to flip the noodles so that they do not burn. You want to create some charred parts on the noodles from the “wok hei”.
Remove the noodles when done and transfer over to a serving plate.
Prepare the lobster by removing the head, tail, chopping the legs and joints into smaller pieces to be eaten. Set the pieces aside.
Cover the lobster pieces with corn starch.
Add oil to the wok and fry the lobster pieces on high heat. Remove when orange.
Add the ginger and garlic and fry until aromatic.
Add the spring onion.
Add water and create a stock by adding UmamiPapi Chilli Oil.
Add Shaoxing wine, salt and sugar.
Stir ingredients together.
Beat the egg into a bowl and add it to the wok so that it becomes a thickened sauce.
Pour all lobster sauce with the lobster and aromatics all over the noodles on the serving plate.
Garnish with the lobster tail and head and spring onion.
Enjoy with friends or family!