By Andrew Zimmern
Malaysian Crab Noodles
Ingredients
For the Noodles
- 1 pound Chinese egg noodles (specifically labeled “Pan Fried” or “For Pan Frying”)
- 3 tablespoons canola oil
- Salt for boiling water
For the Crab
- 2 pounds steamed and cleaned king crab meat
- ½ cup reserved crab cooking liquid
For the Sauce
- 10 dried whole California or Mexican chiles (or arbol chiles)
- 1 cup boiling water
- 5 fresh red Thai chiles OR 1 scotch bonnet/habanero chile
- 4 stalks lemongrass, outer layers removed, tender inner parts minced
- 8 shallots, minced
- 8 garlic cloves, minced
- 2-3 tablespoons canola oil (for frying paste)
- 1 cup ketchup
- ¾ cup white vinegar
- 7 tablespoons sugar
- 1 tablespoon salt
- 1 cup carrots, diced and blanched until tender-crisp
- 1 cup cooked peas (frozen is fine)
- 40 fresh mint leaves
- Fresh cilantro sprigs OR sliced scallions, for garnish
Instructions
Step 1: Prepare the Chile Paste
Remove stems from dried chiles and discard. Place dried chiles in a cup and cover with boiling water. Let soak for 15-20 minutes until softened.
Drain the chiles and add to a food processor along with fresh chiles, minced shallots, garlic, and lemongrass. Pulse until you have a smooth paste.
Step 2: Pan Fry the Noodles
Bring a large pot of salted water to boil. Cook the egg noodles according to package directions (usually 2-3 minutes for fresh noodles). Drain thoroughly and rinse with cold water to stop cooking. Shake off excess water.
Heat 3 tablespoons canola oil in a large skillet or wok over medium-high heat.
Add the cooked noodles to the hot oil, spreading them out in an even layer. Let cook undisturbed for 3-4 minutes until the bottom is golden and crispy. Using tongs or a spatula, flip sections of noodles to crisp the other side, about 2-3 minutes more.
Transfer to a large serving platter and keep warm.
Step 3: Make the Sauce
In the same skillet, heat 2-3 tablespoons oil over medium heat.
Add the chile paste and fry for 3-5 minutes, stirring constantly, until fragrant and darkened. Stir in ketchup, vinegar, sugar, and salt. Increase heat to medium-high and cook for 2-3 minutes, stirring constantly.
Add the blanched carrots and cook for 2 minutes. Add the peas and mint leaves, cooking for 1 minute more.
Pour in ½ cup of reserved crab liquid to create a saucy consistency.
Step 4: Finish and Serve
Add the crab meat to the sauce and gently toss to coat and heat through, about 1-2 minutes.
Immediately spoon the crab mixture over the pan-fried noodles.
Garnish with fresh cilantro sprigs or sliced scallions. Serve immediately while hot.
