Lobster and Shrimp Garlic Noodles

This Chinese-style seafood lo mein is quick and adaptable to any vegetables or seafood to your taste.

For the Garlic Sauce:
1/4 cup canola oil
1/4 cup sesame oil
1/2 cup minced garlic
1/4 cup minced ginger
1/2 cup sambal oelek (Asian chile garlic paste)
1 cup unseasoned rice vinegar
1 cup mirin
2 cups soy sauce
1/4 cup dark soy sauce
2 cups water
1/2 cup hoisin sauce
1/4 cup slurry
For the Pasta:
1/3 cup canola or vegetable oil
1-1/2 pounds shitake mushrooms, julienned
3 pounds red bell pepper, julienned
8 ounces extra small shrimp (61/70), peeled, deveined
8 ounces small scallops (30/40)
1/2 cup minced garlic
1/2 cup ginger puree
3 pounds Barilla Linguine, cooked al dente
1 gallon prepared garlic sauce
1/2 cup slurry
4 1/2 pounds baby spinach leaves
3 pounds cooked lobster meat, coarsely chopped
2 pounds grated parmesan cheese, divided
24 cilantro sprigs

For the garlic sauce:

  1. Heat oils in large rondeau or wok over medium-high heat. Add garlic and ginger; cook 2-3 min. or until translucent. Stir in sambal; cook 30 sec. or until fragrant.
  2. Stir in all remaining ingredients except slurry; bring mixture to a boil. Continue cooking 5 min. stirring occasionally.
  3. Add slurry; mix constantly 2-3 min. or until mixture is glossy and thickened. Cool.

For the pasta:

  1. Heat canola oil in large wok over medium-high heat. Add mushrooms and peppers; cook 3-4 min. or until peppers are crisp-tender.
  2. Add shrimp, scallops, garlic and ginger. Cook 3-4 min. or until shrimp starts to turn pink.

Meanwhile, blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to wok with garlic sauce; toss to coat.

Add lobster meat, spinach and 1-1/2 pounds cheese; toss gently until spinach is wilted and combined.

Sprinkle each serving with remaining parmesan cheese and cilantro sprig.