Crab and Eggplant Noodles

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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

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