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Singapore-style crab noodles

Name: Singapore-style crab noodles
Cook time: 30 min
Total 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)

Published: 8 Jul 19
Updated: 18 Mar 24

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.

Easy
June 2019

Test kitchen approved

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

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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)

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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.