If you're a fan of Singapore Chilli Crab (a sweet and spicy saucy crab dish), then you're going to love these Chilli Crab Noodles. This recipe is the mother of all flavour bombs, I hope you love it as much as my boyfriend and I do!!
Traditional Singapore Chilli Crab is made with whole crab, but in this recipe, we're using tinned crab to create a luscious, mildly spicy, slightly sweet sauce to serve with our bouncy noodles.
If you're a fan of noodles, check out my curry noodles recipe or my spicy peanut butter noodles recipe!
Jump to:
What is Singaporean Chilli Crab?
This iconic Singaporean/Malaysian crab dish is famous for a reason. You've got whole crab served in a gorgeously saucy, slightly spicy, slightly sweet red sauce. It's finger licking delicious, but sometimes, I fancy the sauce without the faff of having to fight with the whole crab. So, that's where this canned crab meat noodles comes in!
Ingredients and Substitutions
Red chilli: we're using fresh red chillies for this recipe. Mildly spiced. I'm using 1 red chilli, but you can use more if you're a fan of spice! If you don't have fresh chillies, you can alternatively use red chilli flakes (around ½ tsp).
Garlic: fresh garlic cloves are the best for this recipe.
Ginger: same goes for ginger, we want the fresh stuff! It'll give us the best flavour.
Shallots: I love the sweetness of shallots, but if you'd only got white onion, then you can use that.
Tomato paste: that concentration of tomato adds to the depth of umami in our chilli crab noodles recipe.
Ketchup: ketchup is an underrated condiment in elevating dish flavour, in my opinion. It gives acidity, umami, and sweetness. It's not traditional necessarily, but it is amazing in this recipe.
Soy sauce: we're using light soy sauce for this recipe. You can use dark soy sauce if that's all you've got.
Crab meat: canned crab meat is perfect for this recipe. You can use a mixture of shredded crab meat and chunky crab meat, whatever you fancy!
Chicken broth: I'm using store-bought chicken broth, but if you've got the homemade stuff, use that!
Cornstarch: this will help thicken up our sauce. If you don't have cornstarch, simply omit.
Noodles: regular wheat noodles are great. You could alternatively use ramen noodles, udon noodles, buckwheat noodles, or rice noodles if you're looking for a gluten-free alternative.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: Place a frying pan/skillet on medium heat and drizzle with vegetable oil. Once hot, add in the chilli, garlic, ginger, and shallots.
Step 2: Once the aromatics have been frying for a few minutes and have softened slightly, add in the tomato paste, ketchup, and soy sauce. Stir to combine and fry for a further 2 minutes.
Step 3: Next, add in the drained crab meat and break it down with the back of your spoon. Follow with the chicken stock and stir to combine. Simmer for 5 minutes, stirring frequently. Taste and season with salt, pepper, sugar, or chilli flakes based on your preferences.
Step 4: Pour in the cornstarch slurry and stir to combine.
Step 5: Meanwhile, prepare your noodles according to packet instructions.
Step 6: Divide your noodles between 4 bowls and top each bowl with the chilli crab sauce. Garnish with chives and chilli oil. Enjoy!!
What To Do with Leftovers
Storage: Place any leftover noodles and sauce in a tupperware and into the fridge for up to 3 days.
Freezing: I wouldn't recommend freezing.
Reheating: Place a splash of milk into the tupperware and leave the lid ajar, heat in the microwave until piping hot - around 2 minutes.
FAQs
You absolutely can, but I'd recommend removing the meat before serving it with the noodles.
I love serving them with steamed pak choi, tenderstem broccoli, edamame beans, a soft boiled egg, or a crunchy cabbage side salad.
Yes, it would go really well with rice.
If you tried this Chilli Crab Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Chilli Crab Noodles
Ingredients
- 2 tablespoon vegetable oil
- 1 red chilli finely diced (use more or less depending on your spice tolerance)
- 4 garlic cloves minced
- 1 inch ginger minced
- 2 shallots finely diced
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 tablespoon light soy sauce
- 300 g drained crab meat I used two cans worth.
- 400 ml chicken broth
- ½ tablespoon cornstarch combine with 1 tablespoon water (to create a slurry)
- 350 g noodles 4 portions worth
- 10 g chives finely sliced
- chilli oil for garnish (optional)
Instructions
- Place a frying pan/skillet on medium heat and drizzle with vegetable oil. Once hot, add in the chilli, garlic, ginger, and shallots.
- Once the aromatics have been frying for a few minutes and have softened slightly, add in the tomato paste, ketchup, and soy sauce. Stir to combine and fry for a further 2 minutes.
- Next, add in the drained crab meat and break it down with the back of your spoon. Follow with the chicken stock and stir to combine. Simmer on low heat for 5 minutes, stirring frequently. Taste and season with salt, pepper, sugar, or chilli flakes based on your preferences.
- Pour in the cornstarch slurry and stir to combine.
- Meanwhile, prepare your noodles according to packet instructions.
- Divide your noodles between 4 bowls and top each bowl with the chilli crab sauce. Garnish with chives and chilli oil. Enjoy!!
Leave a Reply