Deliciously crispy egg noodles with WA crayfish make up this Asian inspired dish by Brendan Pang. As seen on The Kitchen by Harris Scarfe at the Perth Good Food and Wine Show 2023.

Egg noodles
2 cups plain
½ tsp salt
3 large eggs
1 tbsp water
Oil, to pan fry

Lobster stir-fry
1kg WA crayfish tails (halved) and claws
3 tbsp cornflour
Vegetable oil, to cook
5cm piece ginger, thinly sliced
10 garlic cloves, thinly sliced
3 spring onions, cut into 3 – 4cm chunks, white and green parts separated
2 tbsp oyster sauce
2 tsp light soy sauce
½ tsp sesame oil
Pinch of ground white pepper
2 tsp caster sugar
1 tbsp Chinese cooking wine
1 tbsp chicken stock powder

To make the dough, combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add the eggs and water, and knead for 10 – 15 minutes starting on low speed and working up to medium. Once smooth, cover the dough and allow to rest for 30 minutes.

Once rested, divide the dough in half. Set one half aside, covered. Flatten the dough half into a thin rectangle, about 1 – 2cm thick. With the pasta roller at the thickest setting, feed the dough through, being sure to guide it straight, so it doesn’t go crooked or get caught in the sides of the roller. Continue to run the dough through the roller once at each setting. When you’ve gotten halfway through the settings, you may want to cut the dough in half, so that it’s not too long and difficult to manage. When the dough is thin enough to see your hand through it, thoroughly flout both sides of the dough sheet. Then run it through the thin noodle setting. Toss the noodles in additional flour to prevent them from sticking to each other. Repeat with the other half of the dough. Set aside.

Toss crayfish in a bowl with 2 tablespoons cornflour. Heat a wok or deep-frying pan over high heat and fill 1/3 of the way up with vegetable oil. When the temperature is at 170°C, the end of a wooden chopstick should bubble when plunged in. Carefully add the crayfish and cook, gently turning occasionally, for 2 – 3 mins or until the shells change colour. Carefully transfer to a heatproof bowl and discard the oil from the pan.

Using the same wok or pan, place back on high heat and add in 2 tablespoons of vegetable oil. Add the ginger, garlic and white parts of the spring onion. Stir-fry for 1 minute until aromatic. Add the crayfish and toss to combine. Add oyster sauce, light soy sauce, sesame oil, pepper, sugar, Chinese cooking wine, stock powder and 2 cups water. Stir in the leftover 1 tablespoon of cornflour. Cook, covered, for 1-2 mins or until the crayfish is cooked through and sauce thickens slightly. Cook the noodles in a pot of boiling water for 60 – 90 seconds. Stir to avoid them from sticking to each other. Drain well then pan fry in a wok with some oil until crisp around the edges. Transfer to a serving platter, top with the crayfish and sauce and garnish with spring onion and coriander. Serve immediately.