LEE KUM KEE

Pork and Crab Noodles - Ant’s Climbing Trees

Inspired by the Yangcheng Crab Noodles at Cerjerdary

This is a Sichuan snack dish - the name came about because small pieces of minced pork or beef makes the dish look like ants are climbing trees! The trick is to use oyster sauce for a hit of umami. To make this dish vegan, use minced soy pieces and mushroom vegetarian stir-fry sauce instead of oyster sauce. The crab meat adds a delicious sweetness to the dish. 

Ingredients

2 tbsp rapeseed oil
2 cloves of garlic, peeled and finely chopped
1 tbsp freshly grated root ginger
1 medium fresh red chilli, deseeded and finely chopped
250g organic minced pork or minced rehydrated soy pieces
1 tbsp Shaoxing rice wine or dry sherry
200ml hot vegetable stock
150g mung bean noodles, pre-soaked in hot water for 10 minutes, drained
150g Crab white and brown meat 50/50
2 large spring onions, top and tailed, finely chopped

Method

1 Heat a wok over high heat and add the rapeseed oil. Stir fry the garlic, ginger, fresh chilli for a few seconds, then add the mince and stir fry for 2-3 minutes until the meat is browned at the edges. Add the rice wine or sherry, season with the soy sauces, chilli bean sauce and mix well. Add the hot stock and bring to the boil, add the noodles and stir well.
2 Add the crab meat, stir in, season with the sesame oil, add the spring onions, toss and mix well and serve immediately.
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