These spicy, saucy noodles topped with crab are perfect served with a dry white wine.
Heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir fry for 2 minutes. Add the chopped tops of the spring onions and stir fry for another minute.
Add the tomato, sweet chilli, hoisin, fish and soy sauces and bring to the boil. Reduce the heat to a simmer and cook for 5 minutes.
Meanwhile, cook the noodles according to the pack instruction and drain into a sieve. Take 3 ladlefuls of the sauce and transfer to a separate wok and set aside.
Take the crab and chop it into large pieces, remove and discard the dead man’s fingers, then crack the claws lightly. Add the crab to the wok with the simmering sauce and toss to coat thoroughly, then simmer for 5 minutes.
Place the separate wok with the reserved sauce onto the heat and when the sauce is simmering, add the cooked drained noodles, the base of the ¾ of the remaining chopped spring onions, mint and coriander and toss to combine then leave to heat through.
Serve the crab in a large bowl garnished with the rest of the spring onions, and the noodles in a separate bowl.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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