Ingredients
Scale
- 2 whole fresh crabs, cleaned and cut into pieces
- 400g egg noodles
- 4–5 thick slices of ginger
- 4 garlic cloves, minced
- 4 scallions, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 3 tablespoons neutral oil
Instructions
- Heat a large wok or skillet over medium-high heat. Add neutral oil.
- Add ginger slices and garlic. Stir-fry for about 30 seconds until fragrant.
- Add crab pieces. Stir-fry for 2–3 minutes until well-coated in the oil and aromatics.
- Add soy sauce, oyster sauce, and a splash of water. Cover and steam for 5–6 minutes, stirring occasionally.
- Uncover and pour in cornstarch slurry. Stir gently until the sauce thickens. Add scallions and cook briefly.
- Turn off heat and drizzle sesame oil over the crab mixture.
- Boil egg noodles separately. Drain and place on a serving plate. Top with crab and sauce. Serve hot.
Notes
- Use live or fresh crab for best flavor and texture.
- Do not overcook scallions — they should remain slightly crisp.
- Add a pinch of sugar to balance sauce if needed.
- Garnish with extra scallions or cilantro for added freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: ginger scallion crab noodles, Cantonese crab, Chinese seafood noodles, crab with noodles, soy sauce crab stir-fry