Singapore chilli crab noodles
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
This quick crab stir-fry is ready in five minutes.
Method
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Heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir-fry for 2-3 minutes.
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Whisk the tomato ketchup, chilli sauce, hoisin sauce and fish sauce together in a bowl, then whisk in the water and sugar.
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Add the sauce to the wok and bring the mixture to the boil.
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Add the crab, reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is warmed through.
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Stir in the noodles, coriander and lime juice.
Ingredients
- 1 tbsp vegetable oil
- 5cm/2in piece fresh root ginger, peeled, finely shredded
- 3 garlic cloves, chopped
- 3 red bird’s-eye chillies, finely chopped
- 125ml/4½fl oz tomato ketchup
- 75ml/3fl oz sweet chilli sauce
- 75ml/3fl oz hoisin sauce
- 3 tbsp fish sauce
- 75ml/3fl oz water
- 1 tbsp caster sugar
- 500g/1lb cooked white crabmeat, broken into chunks
- 300g/11oz fresh egg noodles, cooked according to packet instructions
- 3 tbsp chopped fresh coriander leaves
- 1 lime, juice only
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