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Crab and Eggplant Noodles Recipe

Crab and Eggplant Noodles is a popular Asian Main
Author :
 
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Asian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 8 oz - dark and white Crab Meat
  • 6 oz - dried Egg thread noodles
  • 3 tbsp - vegetable oil
  • 1 - Eggplant (about 8 oz), cut into about 2 inch x 1/4 inch strips
  • 2 - Garlic cloves, very finely chopped
  • 1 (1.5 inch) slice - galangal, finely chopped
  • 1 - fresh green chilli, finely chopped
  • 6 - green onions, sliced
  • 1 tbsp - fish sauce
  • 2 tsp - Lime juice
  • 1.5 tbsp - chopped Cilantro leaves
  • How to Make Crab and Eggplant Noodles:

    1. In a bowl, mash the dark crab meat well.
    2. Coarsely mash the white crabmeat too and set aside.
    3. Add noodles to a pan of boiling water and cook for about 4 minutes until just tender. Drain well.
    4. Meanwhile, in a wok, heat 2 tbsps of oil and add the eggplant and stir fry for about 5 minutes until evenly browned.
    5. Using a slotted spoon, transfer it to paper towels and set aside.
    6. Add remaining oil to wok, heat and then stir in the garlic, galangal, chilli and green onions one by one.
    7. Add noodles and toss together for 1 minute. Then, toss in the crabmeat and eggplant.
    8. Sprinkle fish sauce, lime juice and the cilantro and toss to mix.
    9. Garnish with cilantro leaves.



     

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