Singapore-style crab noodles

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

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.

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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

  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.
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Nutrition

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

Quick wins & tips

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

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