• 2 tbsp rapeseed oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp ginger, freshly grated
  • 1 medium red chilli, deseeded and finely chopped
  • 250g pork mince or minced rehydrated soy pieces
  • 1 tbsp shaoxing rice wine or dry sherry
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp chilli bean sauce
  • 200ml hot vegetable stock
  • 200g mung bean noodles, pre-soaked in hot water for 10 mins, then drained
  • 150g crabmeat
  • 1 tsp toasted sesame oil
  • 2 large spring onions, ends trimmed, finely chopped


  • STEP 1

    Heat a wok over high heat and add the rapeseed oil. Stir-fry the garlic, ginger and red chilli for a few seconds, then add the pork mince and stir fry for 2-3 mins until the meat is browned at the edges. Add the rice wine or sherry, season with the dark soy sauce and chilli bean sauce, and mix well. Add the hot stock and bring to a bubble, then tip in the noodles and stir well – keep stirring until all the noodles are coated in the sauce and are a dark brown colour.

  • STEP 2

    Add the crabmeat, gently stir in, and season with toasted sesame oil. Finally, sprinkle in the spring onions, toss well and serve immediately.

Goes well with


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