Don’t be deceived by its simplicity. This Cantonese noodle dish is often served at parties and get togethers because of the incredible oyster sauce infused noodles. Deep fried noodles are typically used, but I used regular egg noodles instead for the sake of health. It makes a quick yet fancy dinner.
I discovered the secret to buying lump crab meat at a good price: Costco. Whenever I visit, I can never resist grabbing a jar. With one entire pound of delicious crab meat, I usually end up making crab cakes, but tonight I wanted to try something new. This dish definitely does it for me!
Crab Noodles in Oyster Sauce
Serves 2 to 4
- 1 package of egg noodles (usually serves 3)
- 1 tbsp of vegetable oil
- 1/2 lb of lump crab meat
- 1 shallot, chopped
- 2 green onions, thinly sliced
- 1/2 tsp of ginger, thinly sliced
- 1/2 tsp of sesame oil
- Sauce (1 cup of chicken broth, 1.5 tbsp of oyster sauce, 3 tsp of soy sauce, 1/2 tsp of sugar)
- Starch water (mix 1 tsp of corn starch and 1 tbsp of water in a small bowl)
- 1 egg white
- 1/2 cup of chicken broth
- Cilantro for garnish (optional)
- Follow package instructions to cook egg noodles.
- Heat oil in a large saute pan over medium heat. Fry shallots for a minute and add ginger and half of the green onions.
- Mix sauce in a small bowl and add to saute pan. Bring the sauce to a boil. Add cooked and drained egg noodles to pan and simmer noodles on low until most of the liquid has been absorbed (approximately 5 minutes). Mix in remaining green onions and sesame oil. Remove noodle mixture and keep warm in a covered bowl.
- Add chicken broth to the original pan and turn the heat up to high. Bring broth to a boil and add crab meat. Bring it to a boil again and add starch water. Cook until it’s thickened to your liking, then fold in egg white. Cook for another minute or two while stirring gently.
- Place some noodles in a bowl and scoop a little crab meat mixture on top. Garnish with cilantro if you desire. Serve warm.