Chilli Crab Noodles with Spring Onion, Ginger and Chilli

A delicious and warming Asian-inspired dish

1. Put the crab meat into a glass bowl. Shake the bowl and listen for any shell, it will ping against the side of the bowl. Chill until required.

2. Stir-fry the spring onions, root ginger and chilli in the vegetable oil for 2 minutes. Add the crab and sesame oil. Heat through over a low heat until the crab meat is piping hot.

4. Toss into the noodles and pile into a serving dish.

3. Drizzle with soy sauce and coriander leaves to serve.

Billingsgate Seafood School

Serves 2

Ingredients

120g cooked white crab meat, preferably hand-picked 

2 spring onions, finely sliced 

1 teaspoon freshly grated root ginger 

1 small chilli, deseeded and finely chopped 

1 tbsp vegetable oil 

Splash of sesame oil 

100g noodles, cooked according to pack instructions 

Splash of dark soy sauce 

Handful of torn coriander to serve 

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