Singapore-style crab noodles

Singapore-style crab noodles
  • Serves icon Serves 4
  • Time icon 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.

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

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)

Method

  1. Cook the noodles according to the pack instructions. Drain, then run under cold water until cool.
  2. 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.
  3. 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.

delicious. tips

  1. If you have any leftover lemons or limes, add a bit of zest and a squeeze of juice.

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September 2019