INGREDIENTS

INSTRUCTIONS

Parboil noodles as in "Parboiled Noodles #1/#2". Then refrigerate to
chill (2 hours or more). Heat oil in a deep 8-inch skillet. Add
noodles, and with a spatula, press them firmly against the sides and
bottom of the pan until they hold a round nest-like shape. Then cook
to heat through, but do not brown. Carefully transfer the nest to a
heated serving platter and keep warm. Fill the nest with the "Lobster
Topping for Noodle Nest" (see recipe) and serve at once.  NOTE: Thin,
medium or broad egg noodles can be used for this dish. If  the noodles
are not chilled first, shake them out to separate the  strands. LOBSTER
TOPPING:  Flake lobster meat. Slice mushrooms thin; also bamboo shoots
and  onion. Blend comstarch, cold water and sesame oil to a paste. Heat
oil. Add salt, then onion, and stir-fry until translucent. Add
mushrooms and bamboo shoots; stir-fry 1 minute more. Add lobster,
sherry and stock. Cook, covered, to heat through (about 1 minute).
Then sprinkle with pepper. Stir in cornstarch paste to thicken; pour
mixture into noodle nest and serve. VARIATIONS: Omit the sesame oil  in
step 2 and the pepper in step 4. Instead add to the cornstarch  paste 2
teaspoons soy sauce, 1/2 teaspoon sugar and the pepper. In  step 3, add
with the mushrooms and bamboo shoots, 1 cup bean sprouts,  blanched.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 398
Calories From Fat: 252
Total Fat: 28.5g
Cholesterol: 18.3mg
Sodium: 3264.7mg
Potassium: 601.7mg
Carbohydrates: 22.5g
Fiber: 1.6g
Sugar: 3g
Protein: 13.1g