Seafood · Lunch
3 April 2017
Chilli Crab with Egg Noodles
First published in delicious.
A quick wok-tossed dish of egg noodles, bok choy and crab in a spicy chilli and kecap manis sauce, ready in about 25 minutes.
Ingredients
- 60ml (¼ cup) sunflower oil
- 2 eggs, lightly beaten
- 1 onion, sliced
- 2 bird’s-eye chillies, sliced
- 1 tbs chilli garlic sauce or other chilli paste
- 2 tbs kecap manis
- 500g fresh thick egg noodles (we used hokkien)
- 1 bunch bok choy, blanched and sliced
- ½ bunch spring onions, chopped
- 500g cooked spanner crab meat (or chopped cooked prawns)
Method
- Heat a large wok over medium–high heat. Add 1 tbs oil and swirl around the pan. Add the eggs, and swirl around to cook.
- Turn onto a board. Thinly slice and set aside.
- Wipe wok clean and place over high heat until smoking. Add remaining 2 tbs oil, then the onion. Cook, tossing, for 1–2 minutes.
- Add chillies and toss for 30 seconds. Add chilli paste, kecap manis and ¼ cup (60ml) water. Toss to combine.
- Add noodles and toss to coat, then add the omelette, bok choy, spring onion and crab. Toss to heat through.
- Serve with herbs and chilli oil.
Notes
You’ll find kecap manis at Asian grocers and larger supermarkets.
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