Pork and Crab Noodles - Ants Climbing Trees By Ching He Huang
Lee Kum Kee

Pork and Crab Noodles - Ants Climbing Trees By Ching He Huang

Serves 2
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This Pork & Crab Noodle Dish is inspired by the Yangcheng Crab Noodles at the Cerjerdary Restaurant in Shanghai.

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.

This recipe was made in collaboration with Ching He Huang.


250g organic minced pork or minced rehydrated soy pieces
150g Crab white and brown meat 50/50
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
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
2 large spring onions, top and tailed, finely chopped


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 Lee Kum Kee Premium Light Soy Sauce , Lee Kum Kee 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 Lee Kum Kee Pure Sesame Oil , add the spring onions, toss and mix well and serve immediately.


1 Make this dish vegan friendly by swapping out the pork and crab for minced soy pieces and using mushroom vegetarian stir-fry sauce instead of oyster sauce.
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