© 2019 Ching He Huang. All rights reserved.

Pork And Crab Noodles

Serves : 2 - 4 Preparation 15 mins Cooking 7 mins Total 22
Nutrition facts: 328.00 calories 22.00g protein 37.40g carbs 2.50g sugars 10.70g fat 1.70g 0.70g fibre 871.00mg sodium
Ingredients: 2 tablespoons Rapeseed oil 2 cloves, peeled and finely chopped Garlic 1 tablespoon Fresh root ginger, peeled and finely grated 1 medium sized, deseeded and finely chopped Red chilli 1 tablespoon Shaosing rice wine or dry sherry 1 tablespoon Lee Kum Kee Premium Oyster Sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 1 tablespoon Lee Kum Kee Chilli Bean Paste 2 large, top and tailed, finely chopped Spring onion 250g Organic minced pork or minced rehydrated soy pieces 250ml Hot vegetable stock 150g, pre-soaked in hot water for 10 minutes, drained Mung bean noodles 150g Crab white and brown meat 50/50 or minced rehydrated soy pieces 1 teaspoon Lee Kum Kee Pure Sesame Oil

Inspired by the Yangcheng Crab Noodles at Cerjerdary

This is a Sichuan snack dish - the name came about because small pieces of minced pork or beef makes the dish look like ants are climbing trees! The trick is to use oyster sauce for a hit of umami. The crab meat adds a delicious sweetness to the dish. To make this dish vegan, use minced soy pieces instead of the pork and crab and mushroom sauce instead of oyster sauce.

Pork And Crab Noodles

  1. Serves : 2 - 4
  2. Preparation time 15 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


328.00

Protein (g)


22.00

Carbs (g)


37.40

Sugars (g)


2.50

Fat (g)


10.70

Sat Fat (g)


1.70

Fibre (g)


0.70

Sodium (mg)


871.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Inspired by the Yangcheng Crab Noodles at Cerjerdary

This is a Sichuan snack dish - the name came about because small pieces of minced pork or beef makes the dish look like ants are climbing trees! The trick is to use oyster sauce for a hit of umami. The crab meat adds a delicious sweetness to the dish. To make this dish vegan, use minced soy pieces instead of the pork and crab and mushroom sauce instead of oyster sauce.

Ingredients
  • Rapeseed oil - 2 tablespoons
  • Garlic - 2 cloves, peeled and finely chopped
  • Fresh root ginger, peeled and finely grated - 1 tablespoon
  • Red chilli - 1 medium sized, deseeded and finely chopped
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Chilli Bean Paste - 1 tablespoon
  • Spring onion - 2 large, top and tailed, finely chopped
  • Organic minced pork or minced rehydrated soy pieces - 250g
  • Hot vegetable stock - 250ml
  • Mung bean noodles - 150g, pre-soaked in hot water for 10 minutes, drained
  • Crab white and brown meat 50/50 or minced rehydrated soy pieces - 150g
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon

Steps

  • Heat a wok over high heat and add the rapeseed oil. Stir fry the garlic, ginger, fresh chilli for a few seconds, then add the pork and stir fry for 2-3 minutes until the meat is browned at the edges. Add the rice wine or sherry, season with the soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, add the noodles and stir well. 
  • Add the crab meat, stir in, season with the sesame oil, add the spring onions, toss and mix well and serve immediately.
Ingredients
  • Rapeseed oil - 2 tablespoons
  • Garlic - 2 cloves, peeled and finely chopped
  • Fresh root ginger, peeled and finely grated - 1 tablespoon
  • Red chilli - 1 medium sized, deseeded and finely chopped
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Chilli Bean Paste - 1 tablespoon
  • Spring onion - 2 large, top and tailed, finely chopped
  • Organic minced pork or minced rehydrated soy pieces - 250g
  • Hot vegetable stock - 250ml
  • Mung bean noodles - 150g, pre-soaked in hot water for 10 minutes, drained
  • Crab white and brown meat 50/50 or minced rehydrated soy pieces - 150g
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon