Hong Kong Crispy Noodles with Crab

Hong Kong Crispy Noodles with Crab is a special treat with a culmination of great textures – with the crispy noodles, tender crab, and saucy his dish is a unique and delicious way to enjoy crab!

Chef Tips:

Dry the Noodles Well: After boiling, drain and pat the noodles dry with paper towels. This step prevents steaming and helps them fry up crispy rather than soft or soggy.

Preheat Your Pan and Use Enough Oil: Make sure your pan is fully heated before adding oil. Use a neutral oil with a high smoke point, like vegetable or canola, to keep flavors clean and prevent burning.

Fry in a Single Layer: Spread the noodles evenly in a layer in the pan to get the right crisp texture. This allows even browning and prevents overcrowding, which can lead to sogginess.

Flip Carefully: When the noodles are golden brown on one side, gently flip. If they break apart, use a spatula to press them back into a disk shape. A full flip can be tricky, so press and pat the noodles back into a uniform disk if needed.

Top with Moisture-Balanced Ingredients: Adding the celery and crab with the slightly thickened sauce over the noodles helps balance the crispy texture without making them soggy.

WANT HEALTHY RECIPE INSPIRATION SENT TO YOUR INBOX EVERY WEEK?

Recipe:

Hong Kong Crispy Noodles with Crab

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jackie Shao
• Total Time: 30 min
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Hong Kong Crispy Noodles with Crab is a special treat with a culmination of great textures – with the crispy noodles, tender crab, and saucy his dish is a unique and delicious way to enjoy crab!

---

Ingredients

Units USM Scale 1x2x3x

• 8 oz fresh Hong Kong-style noodles (Twin Marquis brand recommended; ramen noodles can be substituted)
• 4 tbsp neutral oil (more as needed)
• 4 stalks celery, sliced on a bias
• 3 cloves garlic, minced
• 4 cups spinach
• 1 cup chicken broth
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp rice wine vinegar
• Kosher salt, to taste
• Black pepper, to taste
• 16 oz crab meat
• 1/4 cup chives, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep Ingredients: Mince the garlic, slice the celery, and chop the chives.
2. Assemble Sauce: In a bowl, mix the chicken broth, soy sauce, sesame oil, rice wine vinegar, and cornstarch thoroughly. Set aside.
3. Cook Noodles: Bring a large pot of water to a boil. Cook the Hong Kong-style noodles for about 1 minute, drain, then pat dry for optimal crispiness.
4. Fry Noodles: In a large sauté pan over medium-high heat, add 2 tablespoons of neutral oil. Add the noodles, and use tongs or chopsticks to keep them moving for even frying and to avoid soggy centers. Fry for 3-4 minutes until golden brown, adjusting heat as needed. Flip the noodles (reshape if necessary), add 1 tablespoon of oil, salt, and pepper. Continue frying until both sides are golden brown, then transfer to a serving plate.
5. Stir-Fry Vegetables: In the same pan on medium-high heat, add the celery and stir-fry for 3-4 minutes. Add a pinch of salt, then the minced garlic, stirring for 30 seconds. Add the spinach and stir until wilted.
6. Combine and Serve: Add the prepared sauce and crab meat to the pan, stirring until the sauce bubbles. Pour over the crispy noodles, garnish with chopped chives, and serve immediately.

• Prep Time: 30 min
• Category: quick and easy
• Method: stovetop
• Cuisine: asian