Singapore chilli crab with egg noodles
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2-3
- Dietary
- Dairy-free
This fiery, full-flavoured Singapore-style dish is a quick and easy substitute for a Friday night takeaway.
Ingredients
- vegetable oil: 2 tbsp vegetable oil
- ginger: 10cm/4in piece fresh root ginger, peeled, finely chopped
- garlic: 3 garlic cloves, chopped
- chillies: 3 red birds’-eye chillies, finely chopped
- spring onions: 4 spring onions, root trimmed, green and white parts roughly chopped
- 150ml/5fl oz tomato ketchup
- chilli sauce: 75ml/2¾fl oz sweet chilli sauce
- hoisin sauce: 75ml/2¾fl oz hoisin sauce
- fish sauce: 1 tbsp fish sauce
- soy sauce: 2 tbsp soy sauce
- caster sugar: 1 tbsp caster sugar (optional)
- noodles: 200g/7oz fine egg noodles
- crabcrabmeat: 1 x 1kg/2lb 4oz whole cooked crab, dead man’s fingers removed, crabmeat chopped
- mint: 2 tbsp roughly chopped fresh mint leaves
- fresh coriander: 2 tbsp roughly chopped fresh coriander
Method
Heat the oil in a wok over a high heat until smoking.
Add the ginger, garlic and chillies and stir-fry for 1-2 minutes.
Add the chopped green parts of the spring onions and stir-fry for another 1-2 minutes.
Add the tomato ketchup, sweet chilli, hoisin, fish and soy sauces and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes. Season, to taste, with the caster sugar, if necessary.
Meanwhile, cook the noodles according to the packet instructions, then drain well.
Remove 3 ladlefuls of the sauce from the wok and set aside.
Add the crabmeat to the wok containing the simmering sauce and stir to coat thoroughly, then continue to simmer for 4-5 minutes, or until warmed through. Divide the crab and the sauce among the serving bowls.
Return the reserved sauce to the wok, stir in the drained noodles, the white parts of the spring onions, and all of the mint and coriander, then cook until warmed through. Serve the noodles in bowls alongside the crab.
