Ingredients

• 2 tbsp vegetable oil
• 10cm/4in piece fresh root ginger
• peeled
• finely chopped
• 3 garlic cloves
• chopped
• 3 red birds’-eye chillies
• finely chopped
• 4 spring onions
• root trimmed
• green and white parts roughly chopped
• 150ml/5fl oz tomato ketchup
• 75ml/2¾fl oz sweet chilli sauce
• 75ml/2¾fl oz hoisin sauce
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp caster sugar (optional)
• 200g/7oz fine egg noodles
• 1 x 1kg/2lb 4oz whole cooked crab
• dead man’s fingers removed
• crabmeat chopped
• 2 tbsp roughly chopped fresh mint leaves
• 2 tbsp roughly chopped fresh coriander

Directions

• Heat the oil in a wok over a high heat until smoking.
• Add the ginger
• garlic and chillies and stir-fry for 1-2 minutes.
• Add the chopped green parts of the spring onions and stir-fry for another 1-2 minutes.
• Add the tomato ketchup
• sweet chilli
• hoisin
• fish and soy sauces and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes. Season
• to taste
• with the caster sugar
• if necessary.
• Meanwhile
• cook the noodles according to the packet instructions
• then drain well.
• Remove 3 ladlefuls of the sauce from the wok and set aside.
• Add the crabmeat to the wok containing the simmering sauce and stir to coat thoroughly
• then continue to simmer for 4-5 minutes
• or until warmed through. Divide the crab and the sauce among the serving bowls.
• Return the reserved sauce to the wok
• stir in the drained noodles
• the white parts of the spring onions
• and all of the mint and coriander
• then cook until warmed through. Serve the noodles in bowls alongside the crab.