Chilli crab with egg noodles
- Number of Servings: 3
Ingredients
IngredientsFor the chilli sauce250ml/9fl oz water5 tbsp tomato ketchup2 tbsp light soy sauce1 tbsp sugar2 tsp cornflourFor the crab4 tbsp groundnut oil6 cloves garlic, finely chopped2 tbsp grated fresh root ginger3 red chillies, de-seeded, finely sliced500g/1lb1˝oz cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters 150ml/5fl oz water1 tbsp lime juice2 spring onions, sliced lengthways1 large handful fresh coriander, roughly choppedFor the egg noodles300g/11oz fine egg noodles or dried yellow shi wheat flour noodles, cooked according to packet instructionsdash sesame oil˝ tsp dried chilli flakes1 tbsp light soy sauce
Method
1. For the chilli sauce, place all of the sauce ingredients together into a bowl and mix well. Set aside.
2. For the crab, heat the oil in a wok until smoking and add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the crab pieces to the wok and stir-fry for a further 1-2 minutes, then stir in the chilli sauce and cook for 1-2 minutes. Add the water and lime juice and stir well.
3. For the noodles, drizzle the cooked noodles with sesame oil to prevent sticking. Add the cooked noodles and chilli flakes to the hot wok and season with the soy sauce. Toss to mix, then stir in half the spring onions and coriander.
4. To serve, pile the noodles and chilli crab onto a serving plate and garnish with the remaining spring onion slices and chopped coriander. Serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user JWOURMS.
1. For the chilli sauce, place all of the sauce ingredients together into a bowl and mix well. Set aside.
2. For the crab, heat the oil in a wok until smoking and add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the crab pieces to the wok and stir-fry for a further 1-2 minutes, then stir in the chilli sauce and cook for 1-2 minutes. Add the water and lime juice and stir well.
3. For the noodles, drizzle the cooked noodles with sesame oil to prevent sticking. Add the cooked noodles and chilli flakes to the hot wok and season with the soy sauce. Toss to mix, then stir in half the spring onions and coriander.
4. To serve, pile the noodles and chilli crab onto a serving plate and garnish with the remaining spring onion slices and chopped coriander. Serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 762.5
- Total Fat: 16.6 g
- Cholesterol: 224.6 mg
- Sodium: 1,917.2 mg
- Total Carbs: 91.2 g
- Dietary Fiber: 3.8 g
- Protein: 54.1 g
Member Reviews