Singapore-style crab noodles

Name: Singapore-style crab noodles
Cook time: 30 min
Yield: Serves 4
Ingredients: 250g vermicelli egg noodles; 1½ tbsp olive oil; 2 x 240g packs mixed vegetable stir-fry (we used Sainsbury’s Taste the Difference Tenderstem Broccoli with Garlic & Chilli Stir Fry); 400ml can lighter coconut milk; 2-4 tsp curry powder (depending on how spicy you like it); 200g cooked crabmeat (we used mixed packs of white and brown)

Easy
June 2019

Easy
June 2019

Serves 4
Hands-on time 30 min

Take your stir-fry game to the next level with these curried coconut and crab noodles. If you have any leftover lemons or limes, add a bit of zest and a squeeze of juice to the mix too.

Need something even quicker? Our chilli crab noodles take just 20 minutes to make.

Dairy-free recipes

Nutrition: per serving

Calories: 479kcals
Fat: 20.1g (7.8g saturated)
Protein: 20.8g
Carbohydrates: 50.4g (4.6g sugars)
Fibre: 6.6g
Salt: 1.2g

Nutrition: per serving

Calories: 479kcals
Fat: 20.1g (7.8g saturated)
Protein: 20.8g
Carbohydrates: 50.4g (4.6g sugars)
Fibre: 6.6g
Salt: 1.2g

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Ingredients

250g vermicelli egg noodles
1½ tbsp olive oil
2 x 240g packs mixed vegetable stir-fry (we used Sainsbury’s Taste the Difference Tenderstem Broccoli with Garlic & Chilli Stir Fry)
400ml can lighter coconut milk
2-4 tsp curry powder (depending on how spicy you like it)
200g cooked crabmeat (we used mixed packs of white and brown)

250g vermicelli egg noodles
1½ tbsp olive oil
2 x 240g packs mixed vegetable stir-fry (we used Sainsbury’s Taste the Difference Tenderstem Broccoli with Garlic & Chilli Stir Fry)
400ml can lighter coconut milk
2-4 tsp curry powder (depending on how spicy you like it)
200g cooked crabmeat (we used mixed packs of white and brown)

Method

Cook the noodles according to the pack instructions. Drain, then run under cold water until cool.
Put the oil in a large frying pan or wok set over a high heat. Pick out the chunkier vegetables from the stir-fry packs and stir-fry for 1-2 minutes so they’re slightly charred but still have bite, then tip onto a plate.
Turn the heat down to medium, add the coconut milk and curry powder to the pan/wok and simmer for 5 minutes. Stir in the noodles and crabmeat, then heat for 2 minutes more. Return the chunky veg to the pan/wok along with the rest of the stir-fry vegetables and cook for a further 2 minutes to heat through.

Method

Cook the noodles according to the pack instructions. Drain, then run under cold water until cool.
Put the oil in a large frying pan or wok set over a high heat. Pick out the chunkier vegetables from the stir-fry packs and stir-fry for 1-2 minutes so they’re slightly charred but still have bite, then tip onto a plate.
Turn the heat down to medium, add the coconut milk and curry powder to the pan/wok and simmer for 5 minutes. Stir in the noodles and crabmeat, then heat for 2 minutes more. Return the chunky veg to the pan/wok along with the rest of the stir-fry vegetables and cook for a further 2 minutes to heat through.