Chilli Crab & Vegetable Egg Noodles

These punchy crab noodles bring some serious zingy heat. You'll toss fine egg noodles with sweet crab, roasted garlic, chilli, sesame and lime, and dish up a delectable stir-fry in just 10 minutes!

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Step 1

Boil a kettle. Add noodles to heatproof bowl. Fill with enough boiled water to cover, let sit 6 minutes (or per instructions on label). Reserve a cup of starchy water, then strain and return to bowl, cover with cool water to avoid sticking.

Step 2

Crush then finely chop the garlic, reserve in a small bowl with soy sauce, sugar, and sesame oil. Cut florets off broccoli, reserve, then halve the stems and put them in a separate pile. Halve the cabbage, remove and discard core and tough outer leaves. Slice cabbage into 1 cm long strips.

Step 3

Heat a wok or deep lipped saute pan to medium high. Add vegetable oil and broccoli stems. Sauté for 2 minutes, then add florets, Sauté 2 minutes more. Add cabbage. If needed, add a bit more oil. Continue to sauté and mix for 5 more minutes until softened.

Step 4

Add chopped garlic, crab meat, soy sauce, sesame oil, and sugar to pan, stir to incorporate, then drop heat to medium low once fragrant.

Step 5

Zest lime then cut into quarters. Coarsely chop the cilantro.

Step 6

Mix lime zest and juiced lime quarters into the crab sauce and veg mixture, stir well. Taste and season as needed, noting it may seem a bit salty as you haven’t added the noodles yet.

Step 7

Strain and mix noodles into the veg and crab mixture. Add some reserved starchy water as needed if it isn’t saucy enough.

Step 8

Serve crab and veg noodles with chopped cilantro/coriander on top, chili oil on the side as desired for heat.

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