Lobster Cold Noodle

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Lobster Cold Noodle

Recipe By Michael Weldon

Ingredients

  • 500 g Coles lobster, meat picked from shell

  • 1 cucumber, cut into half moons

  • 1 punnet Coles cherry tomatoes, halved

  • 3 spring onions, sliced thinly

  • ½ bunch coriander

  • 1 pack rice vermicelli noodles 

Dressing

  • 2 tbs tahini

  • 2 tbs fish sauce

  • 1 garlic clove, grated

  • 2 limes, juiced

  • 1 birds eye chilli

  • 1 tbs Coles brown sugar

  • ¼ cup water

Garnish

  • ¼ cup chopped roasted peanuts

Method

  • Soak vermicelli noodles in hot water for 5 minutes until hydrated and soft. Strain and refresh in cold water. With scissor cut the noodles into more manageable length lengths.

  • Add all the dressing ingredients into a jug or jar. Blend until smooth with a stick blender. Taste and adjust the seasoning to your liking. 

  • In a large bowl combine the noodles, lobster, cucumber, tomato, spring onion, coriander and ¾ of the dressing. Mix until everything is coated in the dressing.

  • Serve in a bowl topped with extra dressing, chopped peanuts, extra coriander and if you like it hot, some chilli.

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