Crab Roe & Prawn Dry Noodles
Crab Roe & Prawn Dry Noodles
Ingredients
For the Crab Roe & Prawn Sauce
- 1 cup crab roe, fresh or frozen, thawed
- 1 pound prawns, peeled, deveined, tails on or off
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1/2 cup scallions, chopped, white and light green parts separated from dark green for garnish
- 1/4 cup Shaoxing wine
- 1 1/2 cups chicken broth
- 2 tablespoons soy sauce, light
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 tablespoons cornstarch
- 3 tablespoons water, for cornstarch slurry
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
For the Noodles
- 1 1/2 pounds fresh egg noodles, thin or medium thickness
- 1 tablespoon vegetable oil
For Garnish
- 2 scallions, dark green parts, thinly sliced
Instructions
- 1
Prepare the cornstarch slurry by whisking together the cornstarch and 3 tablespoons of water in a small bowl. Set aside.
⏱️ 2 min
- 2
Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat. Add the white and light green parts of the chopped scallions, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min
- 3
Add the crab roe to the wok. Break it up gently with your spatula and cook for 3-5 minutes, stirring occasionally, until it turns a vibrant orange color and releases its aroma.
⏱️ 5 min
- 4
Add the prawns to the wok and cook for 2-3 minutes, until they just start to turn pink. Do not overcook them at this stage.
⏱️ 3 min
- 5
Pour in the Shaoxing wine and let it simmer for 1 minute, scraping any browned bits from the bottom of the wok.
⏱️ 2 min
- 6
Stir in the chicken broth, light soy sauce, oyster sauce, sugar, and white pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 7
Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency. If it becomes too thick, add a splash more chicken broth. If it's not thick enough, mix a little more cornstarch with water and add it gradually.
⏱️ 3 min
- 8
Remove the sauce from the heat and stir in the sesame oil. Taste and adjust seasonings if necessary. Keep warm.
⏱️ 2 min
- 9
Bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions, usually 2-4 minutes, until al dente. Do not overcook.
⏱️ 5 min
- 10
Drain the noodles thoroughly. To prevent sticking, you can toss them with 1 tablespoon of vegetable oil in a large bowl.
⏱️ 2 min
- 11
Divide the cooked noodles among 4 serving bowls. Ladle a generous amount of the warm crab roe and prawn sauce over the noodles. Garnish with the reserved dark green parts of the sliced scallions.
⏱️ 3 min
- 12
Serve immediately, allowing each diner to mix the sauce into their noodles.
Kitchen Tools
Nutrition Facts (per serving)
Crab Roe & Prawn Dry Noodles
For the Crab Roe & Prawn Sauce
- 1 cup crab roe, fresh or frozen, thawed
- 1 pound prawns, peeled, deveined, tails on or off
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1/2 cup scallions, chopped, white and light green parts separated from dark green for garnish
- 1/4 cup Shaoxing wine
- 1 1/2 cups chicken broth
- 2 tablespoons soy sauce, light
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 tablespoons cornstarch
- 3 tablespoons water, for cornstarch slurry
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
For the Noodles
- 1 1/2 pounds fresh egg noodles, thin or medium thickness
- 1 tablespoon vegetable oil
For Garnish
- 2 scallions, dark green parts, thinly sliced
Instructions
- 1
Prepare the cornstarch slurry by whisking together the cornstarch and 3 tablespoons of water in a small bowl. Set aside.
⏱️ 2 min - 2
Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat. Add the white and light green parts of the chopped scallions, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min - 3
Add the crab roe to the wok. Break it up gently with your spatula and cook for 3-5 minutes, stirring occasionally, until it turns a vibrant orange color and releases its aroma.
⏱️ 5 min - 4
Add the prawns to the wok and cook for 2-3 minutes, until they just start to turn pink. Do not overcook them at this stage.
⏱️ 3 min - 5
Pour in the Shaoxing wine and let it simmer for 1 minute, scraping any browned bits from the bottom of the wok.
⏱️ 2 min - 6
Stir in the chicken broth, light soy sauce, oyster sauce, sugar, and white pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 7
Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency. If it becomes too thick, add a splash more chicken broth. If it's not thick enough, mix a little more cornstarch with water and add it gradually.
⏱️ 3 min - 8
Remove the sauce from the heat and stir in the sesame oil. Taste and adjust seasonings if necessary. Keep warm.
⏱️ 2 min - 9
Bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions, usually 2-4 minutes, until al dente. Do not overcook.
⏱️ 5 min - 10
Drain the noodles thoroughly. To prevent sticking, you can toss them with 1 tablespoon of vegetable oil in a large bowl.
⏱️ 2 min - 11
Divide the cooked noodles among 4 serving bowls. Ladle a generous amount of the warm crab roe and prawn sauce over the noodles. Garnish with the reserved dark green parts of the sliced scallions.
⏱️ 3 min - 12
Serve immediately, allowing each diner to mix the sauce into their noodles.