This quick crab stir-fry is ready in five minutes.
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
Preparation method
-
Heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir-fry for 2-3 minutes.
-
Whisk the tomato ketchup, chilli sauce, hoisin sauce and fish sauce together in a bowl, then whisk in the water and sugar.
-
Add the sauce to the wok and bring the mixture to the boil.
-
Add the crab, reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is warmed through.
-
Stir in the noodles, coriander and lime juice.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
