Serves Two

Ingredients:

• 3 bundles of egg noodles
• 8 pieces dried Shiitake Mushroom (soak in water until soft)
• 1 piece eight to ten ounces lobster tail ((Cut to bite size)
• 1 bunch of Choi Sum (cut to bite size)

• ½ Red bell pepper (cut to bite size)
• 6 pieces dried oyster (soak in water for 10 minutes)
• 3 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 2 tablespoons slices red onion
• 4 cups chicken stock
• 2 tablespoons Oyster sauce
• 1/3 tablespoon sugar
• Aloha Shoyu Sauce and pepper to taste
• 1 tablespoon corn starch (mix with two tablespoon water)

Preparation:
~ Boil egg noodles in a pot of hot water until the noodles start to flout about a minute or two, bring it up and rinse with cold water to stop noodle from cooking, set aside.
~ In a wok or sauté pan add vegetable oil and shiitake mushroom cook for minute or until the mushroom turn to a light brown, add lobster garlic and onion and cook for 10-15 seconds. Add chicken stock, dried oyster, oyster sauce, sugar, pepper and Aloha Shoyu. Bring to a boil and cook for 30 seconds.
~ Add Choi Sum and red bell pepper bring to a boil and add corn starch to thicken the sauce, once the sauce is boiling turn the heat off.
~ In a large shallow bowl, place the noodle in the center and pour the sauce on top of the noodles.