Crab Roe Tossed Noodles蟹粉拌麵
蟹粉拌麵 is a classic Hong Kong noodle dish featuring tender egg noodles tossed with luxurious crab roe (crab ovaries), creating a silky, rich sauce enriched with pork lard and aromatics. The golden noodles are coated with the natural sweetness of crab roe and complemented by crispy fried shallots, fresh scallions, and a hint of sesame oil.
01Ingredients
- 300g Fresh crab roe
- 400g Fresh egg noodles
- 3tbsp Rendered pork lard
- 200ml Pork or chicken stock
- 2 cloves Garlic
- 1tbsp Premium soy sauce
- 1tsp Sesame oil
- 3tbsp Fried shallots
- 2 stalks Scallions
- 1tsp White pepper
- 2tbsp Rice wine
- 1tsp Sugar
Nutrition (per serving)742kcal
- Protein28.5g
- Carbs68g
- Fat35.2g
Fiber 2.1 gSodium 685 mg
02Steps
- Bring a large pot of water to boil and cook the egg noodles until just tender, then drain and set aside.
- Heat pork lard in a wok over medium heat and add minced garlic, stirring until fragrant.
- Add the crab roe to the wok and stir gently to warm through without breaking it apart.
- Pour in the stock, soy sauce, rice wine, and sugar, then bring to a gentle simmer.
- Add the cooked noodles to the wok and toss gently to coat evenly with the crab roe sauce.
- Drizzle sesame oil over the noodles and season with white pepper to taste.
- Transfer to serving bowls and top with fried shallots and fresh scallion segments.
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