Rock lobster with drunken noodles

Stack your noodle sheets together neatly and cut through all the sheets to make 5 equal portions. Soak the noodles in hot water for 15 minutes. Cut the lobster meat into 2.5cm (1 inch) pieces. Heat peanut oil in a wok until it's smoking. Add the garlic, shallots and chilli and stir-fry for 20 seconds. Add the lobster meat and cook for about 30 seconds to seal on all sides. Push everything to the side of the wok and pour the egg into the middle. Let it set for about 20 seconds, then break it up with tongs. Toss the wok and add the capsicum, tomato and cabbage. Stir-fry for 10 seconds, then add the oyster sauce, vinegar, fish sauce, lime juice, palm sugar and sambal oelek and toss through. Drain the noodles well and add to the wok. Add the spring onions, basil and coriander and serve immediately, garnished with peanuts, pickled garlic and Thai basil