Spicy Tomato and Egg Noodles with Fried Crab
A souped-up Chinese tomato-and-egg noodle dish made with seafood stock, Dungeness crab, aromatic chili oil, and crispy fried crab pieces. It combines the comforting flavors of traditional tomato egg with spicy seafood and contrasting textures.
40 min cook time
15 min prep
Servings
2
Units
Ingredients
Enter edit mode
(tap measurement to shuffle units)
Egg Stir Fry
Sauce
For The Slurry
For The Sauce
For Frying
For Finishing
Directions
(tap text to cross out step)
- Crack the eggs into a mixing bowl and season with salt. Whisk thoroughly until the eggs are well combined.
- 6 eggs (300 g)(whisked)
- ¼ tsp salt (1.5 g)
- 6 eggs (300 g)
- Heat a pan over medium heat and add oil. Pour in the whisked eggs and cook them as you would for scrambled eggs, but stop when they are still slightly runny. Remove the eggs from the pan and set them aside.
- 1 tbsp neutral oil (12 g)(can substitute with any other oil)
- 1 tbsp neutral oil (12 g)
- Add more oil to the heated pan, then add the green onions and garlic. Sauté until they become fragrant.
- 1 tbsp neutral oil (12 g)(can substitute with any other oil)
- 2 stalk green onion (25 g)chopped(reserve some for garnish)
- 6 clove garlic (18 g)minced
- 1 tbsp neutral oil (12 g)
- Add roma tomatoes into the pan and cook for about a minute to soften. Then add soy sauce, ketchup, and brown sugar. Mix until well combined. Cook for about 3 minutes until the tomatoes have softened.
- 6 roma tomatoes (600 g)quartered
- 1 tbsp soy sauce (12 g)
- 2 tbsp ketchup (24 g)
- 2 tsp brown sugar (8 g)(optional)
- Add seafood stock to the pan to hydrate the sauce, then simmer for an additional 5 minutes to allow the tomatoes to continue softening.
- ½ cup seafood stock (120 g)
- Stir the crab meat for the sauce into the simmering tomato broth.
- 4 oz dungeness crab meat (113 g)(Half of the total crab meat, for the tomato-egg sauce)
- 4 oz dungeness crab meat (113 g)
- To thicken the sauce, create a cornstarch slurry by whisking together cornstarch and water in a bowl. Pour the slurry into the pan and stir until well combined.
- ½ tbsp cornstarch (5 g)
- 1 tbsp water (15 g)
- Add the eggs back into the pan and stir to combine.
- 6 eggs (300 g)(whisked)
- 6 eggs (300 g)
- Dredge the remaining Dungeness crab meat in the beaten egg and cornstarch, then deep-fry it in hot cooking oil until lightly golden and crispy. Drain the fried crab on a wire rack or strainer.
- 4 oz dungeness crab meat (113 g)(Half of the total crab meat, for frying)
- ½ cup cornstarch (84 g)or flour(For dredging the crab)
- 4 oz dungeness crab meat (113 g)
- Ladle the tomato, egg, and crab sauce onto a shallow plate. Place a portion of the cooked noodles in the center, drizzle generously with the homemade aromatic chili oil, top with the crispy fried crab, and garnish with the chopped chives.
- 6 oz noodles (170 g)cooked
- 2 tbsp homemade aromatic chili oil (30 g)
- 1 tbsp chives (3 g)chopped(For garnish)
Notes
Requires Foodie Plus
Requires Foodie Plus