Lobster Tail Mala Stir Fry Noodles

Serves 4

Lobster Tail Mala Stir Fry Noodles


Adapted from Omsom's Vegan Mushroom Mala Stir Fry Noodles by Summer (@chefsummerstorm).


  • Rice noodles
  • 1 cucumber, preferably English
  • Olive oil
  • 2 Tbsp honey or agave nectar


  1. Bring 1 inch of salted water to a boil in a large pot with a tightly fitting lid.
  2. Using a steamer basket if available, steam the lobster tails until just cooked through–the meat should be opaque white and the shell should be bright red, about 6 minutes. Set lobster tails aside. 
  3. Once cool enough to handle, remove the meat from the shell by pushing through from the flipper end to the larger end of the lobster tail. Discard the shell. 
  4. Chop the tail meat into 1” pieces and set aside.
  5. Trim the ends of the cucumber and slice lengthwise in half.
  6. Remove seeds and pulp with a spoon.
  7. Place the side of a large knife on the cucumber, skin side up, and smash. Slice into bite-sized pieces. Set aside.
  8. Cook rice noodles to package direction and drain
  9. On medium-high, heat 2 Tbsp. olive oil in a large sauté pan. Add lobster tail pieces and sauté for 4 minutes just until heated through. You just want to heat the tails through since you've already cooked them by steaming.
  10. Add rice noodles to pan and sauté just to combine, no more than 2 minutes.
  11. Remove pan from heat and pour in the Omsom starter and honey. Stir until well combined.
  12. Let it cool down for 2 minutes and add cucumbers. Garnish with scallions and enjoy!