Tomato Egg Crab Noodles
Tomato Egg Crab Noodles
Ingredients
For the Eggs
- 6 eggs
- 1/4 teaspoon salt
- 1 tablespoon neutral oil
For the Sauce
- 6 roma tomatoes, sliced
- 1/2 cup seafood stock
- 6 cloves garlic, minced
- 2 stalks green onion, chopped, whites and greens separated
- 1 tablespoon neutral oil
- 1 tablespoon soy sauce
- 2 tablespoons ketchup
- 2 teaspoons brown sugar
- 1/2 tablespoon cornstarch, for slurry
- 1 tablespoon water, for slurry
- 8 ounces Dungeness crab meat
For the Noodles
- 6 ounces noodles
- 1/2 cup cornstarch, for coating
- 1 cup cooking oil, for frying
For Garnish
- 2 tablespoons homemade aromatic chili oil
- 1 tablespoon chives
Instructions
- 1
Crack 6 eggs into a bowl. Add 1/4 teaspoon salt and whisk vigorously until well combined.
⏱️ 3 min
- 2
Heat a pan over medium-high heat and add 1 tablespoon neutral oil. Pour the whisked eggs into the hot pan and scramble them until they are just set. Remove the scrambled eggs from the pan and set aside.
⏱️ 5 min
- 3
Slice 6 roma tomatoes. Mince 6 cloves of garlic. Chop 2 stalks of green onion, separating the white parts from the green parts.
⏱️ 7 min
- 4
Add the sliced tomatoes to the same pan (no need to clean it) and cook until they are broken down. Pour in 1/2 cup seafood stock and bring the mixture to a simmer.
⏱️ 8 min
- 5
Add the minced garlic and the white parts of the green onion to the simmering tomato mixture. Stir in 1 tablespoon neutral oil, 1 tablespoon soy sauce, 2 tablespoons ketchup, and 2 teaspoons brown sugar. Stir everything together to combine.
⏱️ 5 min
- 6
In a small bowl, combine 1/2 tablespoon cornstarch and 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 3 min
- 7
Gently fold in 8 ounces Dungeness crab meat into the thickened sauce. Stir until heated through.
⏱️ 2 min
- 8
Place 6 ounces noodles in a bowl. Add 1/2 cup cornstarch and toss thoroughly to evenly coat the noodles.
⏱️ 5 min
- 9
Heat 1 cup cooking oil in a separate pan over medium-high heat. Once hot, add the cornstarch-coated noodles and fry until they are golden brown and crispy. Remove from oil and drain excess.
⏱️ 10 min
- 10
Add the previously cooked scrambled eggs back into the tomato-crab sauce and stir gently to combine.
⏱️ 2 min
- 11
Plate the crispy noodles. Pour the tomato-crab-egg mixture generously over the noodles. Garnish with the green parts of the chopped green onion, 2 tablespoons homemade aromatic chili oil, and 1 tablespoon chives. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Egg Crab Noodles
For the Eggs
- 6 eggs
- 1/4 teaspoon salt
- 1 tablespoon neutral oil
For the Sauce
- 6 roma tomatoes, sliced
- 1/2 cup seafood stock
- 6 cloves garlic, minced
- 2 stalks green onion, chopped, whites and greens separated
- 1 tablespoon neutral oil
- 1 tablespoon soy sauce
- 2 tablespoons ketchup
- 2 teaspoons brown sugar
- 1/2 tablespoon cornstarch, for slurry
- 1 tablespoon water, for slurry
- 8 ounces Dungeness crab meat
For the Noodles
- 6 ounces noodles
- 1/2 cup cornstarch, for coating
- 1 cup cooking oil, for frying
For Garnish
- 2 tablespoons homemade aromatic chili oil
- 1 tablespoon chives
Instructions
- 1
Crack 6 eggs into a bowl. Add 1/4 teaspoon salt and whisk vigorously until well combined.
⏱️ 3 min - 2
Heat a pan over medium-high heat and add 1 tablespoon neutral oil. Pour the whisked eggs into the hot pan and scramble them until they are just set. Remove the scrambled eggs from the pan and set aside.
⏱️ 5 min - 3
Slice 6 roma tomatoes. Mince 6 cloves of garlic. Chop 2 stalks of green onion, separating the white parts from the green parts.
⏱️ 7 min - 4
Add the sliced tomatoes to the same pan (no need to clean it) and cook until they are broken down. Pour in 1/2 cup seafood stock and bring the mixture to a simmer.
⏱️ 8 min - 5
Add the minced garlic and the white parts of the green onion to the simmering tomato mixture. Stir in 1 tablespoon neutral oil, 1 tablespoon soy sauce, 2 tablespoons ketchup, and 2 teaspoons brown sugar. Stir everything together to combine.
⏱️ 5 min - 6
In a small bowl, combine 1/2 tablespoon cornstarch and 1 tablespoon water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 3 min - 7
Gently fold in 8 ounces Dungeness crab meat into the thickened sauce. Stir until heated through.
⏱️ 2 min - 8
Place 6 ounces noodles in a bowl. Add 1/2 cup cornstarch and toss thoroughly to evenly coat the noodles.
⏱️ 5 min - 9
Heat 1 cup cooking oil in a separate pan over medium-high heat. Once hot, add the cornstarch-coated noodles and fry until they are golden brown and crispy. Remove from oil and drain excess.
⏱️ 10 min - 10
Add the previously cooked scrambled eggs back into the tomato-crab sauce and stir gently to combine.
⏱️ 2 min - 11
Plate the crispy noodles. Pour the tomato-crab-egg mixture generously over the noodles. Garnish with the green parts of the chopped green onion, 2 tablespoons homemade aromatic chili oil, and 1 tablespoon chives. Serve immediately.
⏱️ 5 min