Sichuan Pork and Crab Noodles

Charmaine Lu -
  • 2 tbsp oil
  • 2 chopped garlic cloves
  • 1 tbsp grated ginger
  • 1 red chilli, deseeded and chopped
  • 250g pork mince
  • 1 tbsp dry sherry
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp Sichuan chilli bean paste
  • 200ml veg stock
  • 200g cooked mung bean noodles or similar
  • 1 tsp toasted sesame oil
  • 2 chopped spring onions
  • 150g crab meat
  • Heat the oil in a wok and stir-fry the ginger, garlic and chilli for a few seconds, then add the mince and stir-fry for 3 mins to brown all over. Add the sherry, dark soy sauce and chilli bean paste, mix well, then add the hot stock and bring to a simmer. Tip in the noodles, stir well, then fold in the crab meat and season with sesame oil. Serve sprinkled with spring onions.
15 mins
2 serving