Crab and Eggplant Noodles

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Asian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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

  • 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.

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