Chinese Crab Sauce Noodles 蟹肉醬麵
This Chinese Crab Sauce Noodle is a dish to impress, no doubt about it, and it's perfect both to amaze with its gorgeous sexy looks as well as its sublime knock it out of the ball park taste explosion of ultimate crabbiness, slippery chewy noodles smothered with a generous golden dollop of rich umami packed crab meat and roe sauce.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 crabs, weighing approx 7 oz (200g) each or 3 oz (80g) crab meat
- 2 tbsp oil
- 1/2 cup ginger, finely minced, 57g
- 2 1/2 tbsp chicken stock, 38g
- 2 1/2 tbsp shao hsing rice wine, 38g
- 1/2 tsp sugar
- 5 1/2 tbsp oil, 76g
- noodles, enough for 4 servings
- 1/2 cup chicken stock
- 2 tbsp spring onion, chopped to rounds
Instructions
- 1
Wash and scrub crabs with a toothbrush. Put on plate that will fit in steamer. Steam over high heat for 15 mins for small crabs and 20 mins for large crabs. Remove from heat and let cool completely.
- 2
Remove all legs by twisting and pulling. Remove the apron like tab on the body and discard. Stick fingers in between body and shell and pull shell off. Remove the white-grey gills and discard. Chop the body in half along the indentation in the middle of the body. Pick out all the meat and roe in the body, legs and shell. Shred any large pieces of meat.
- 3
Heat wok over low heat til hot, add 2 tbsp oil, add minced ginger, stir for 15 secs. Add in crab meat, stir until fragrant.
- 4
Add in stock, stir til stock absorbed. Add in wine and sugar.
- 5
Add oil and stir fry 3 mins or until oil turns a golden color, being careful not to let it burn.
- 6
Cook noodles according to package. Separately heat up stock.
- 7
Twirl noodles into each serving bowl. Add scoop of crab sauce on top of noodles, then add in 2 tbsp of hot stock to each bowl. Enjoy!