Chilli Crab with Egg Noodles

A spicy crab dish featuring a homemade chilli sauce served over seasoned egg noodles with fresh herbs.

Estimated Nutrition

	Per Serving	Total
Calories	820.2 kcals	1640.4 kcals
Carbohydrates	84.3 grams	168.6 grams
Fat	36.4 grams	72.8 grams
Protein	39.1 grams	78.2 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tbsp

Sugar

2
tsp

Cornflour

CondimentsSauces

5
tbsp

Tomato Ketchup

2
tbsp

Light Soy Sauce

for the sauce

1
tbsp

Light Soy Sauce

for seasoning noodles

GrainsCereals

300
g

Egg Noodles

cooked fine noodles

Liquids

250
ml

Water

for the sauce

150
ml

Water

for the wok

1
tbsp

Lime Juice

NutsSeeds

6
clove

Garlic

finely chopped

1
handful

Coriander

roughly chopped

0.5
tsp

Dried Chilli Flakes

OilsFats

4
tbsp

Groundnut Oil

1
dash

Sesame Oil

to taste

Seafood

500
g

Crab

cooked, inedible parts discarded, claws cracked, chopped into quarters

Vegetables

2
tbsp

Root Ginger

grated

3
piece

Red Chillies

de-seeded and finely sliced

2
piece

Spring Onions

sliced lengthways

Steps

Mix all chilli sauce ingredients in a bowl and set aside.
Heat oil in a wok until smoking and stir-fry garlic, ginger, and chillies for 30 seconds.
Add crab pieces and stir-fry for 2 minutes.
Stir in the chilli sauce and cook for another 2 minutes.
Add 150ml water and lime juice while stirring well.
Drizzle cooked noodles with sesame oil and add to the wok with chilli flakes and soy sauce.
Toss to mix and stir in half of the spring onions and coriander.
Piles noodles and crab onto a plate and garnish with the remaining herbs.