Decided to make some noodles in a brown sauce, needed some other stuff in it so I boiled some lobster tails, and then set them aside to cool.  I used the lobster water to boil the noodles, gave them about 6-7 minutes at a full boil.  Taste them as they cook and remove when they are done enough and cool them under running water.  Let them drain well, add a little oil to keep them from sticking. 

I also thawed some shrimp, sliced some chicken breast and pork tenderloin, and chopped the cooled lobster meat into chunks.  Figured some veggies were in order so I soaked some dried Shiitake mushrooms and some dried red chilies, and sliced some carrots.  A few green onions will look good. Mince some garlic.

The brown sauce was made from regular soy sauce (4tbsp), oyster sauce (also 4), dark soy sauce (1), and some hoisin sauce (1).  The little specks front and center are Szechuan peppercorns.  I haven’t used them before so I was a little leery of how many to go with, should have used more, ditto the red chilies.  Not much heat to the dish.  I’ll squirt some Sriracha chili sauce in there the next time, along with more chilies and peppercorns.

Ok, heat some oil in a good sized pan, toss in the garlic, the red peppers, and the peppercorns.  Next add the chicken and the pork, both items were sliced very thin so they cooked fast.  Now the carrots, also sliced thin.  And the lobster and the shrimp (both pre-cooked).  Dump in the sauce, stir everything around well, add some cornstarch in a slurry to thicken if desired.  Dump the noodles atop everything.  Use tongs to lift and stir as the noodles come up to heat, and add the green onions.I’ll be doing this one again.

Enjoy!