Chilli Crab with Egg Noodles

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

Seafood Noodles Spicy Stir-Fry Crab

Estimated Nutrition

Calories

820.2

kcal / serving

1640.4 kcal total

Carbs

84.3g

per serving

168.6 g total

Fat

36.4g

per serving

72.8 g total

Protein

39.1g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

tsp

Cornflour

CondimentsSauces

tbsp

Tomato Ketchup

tbsp

Light Soy Sauce

for the sauce

tbsp

Light Soy Sauce

for seasoning noodles

GrainsCereals

300

Egg Noodles

cooked fine noodles

Liquids

250

Water

for the sauce

150

Water

for the wok

tbsp

Lime Juice

NutsSeeds

clove

Garlic

finely chopped

handful

Coriander

roughly chopped

0.5

tsp

Dried Chilli Flakes

OilsFats

tbsp

Groundnut Oil

dash

Sesame Oil

to taste

Seafood

500

Crab

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

Vegetables

tbsp

Root Ginger

grated

piece

Red Chillies

de-seeded and finely sliced

piece

Spring Onions

sliced lengthways

Method

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.