Stir-fried crab noodles with samphire

This warm, Asian-style salad celebrates the flavour of white crab meat. Freshly cooked crab claws are best, but canned or frozen crab meat is good too

Serves 4

500g dried egg noodles
4 garlic cloves, chopped 30g chunk fresh ginger, skinned and shredded 2 onions, sliced 50g samphire, washed 1 red pepper, seeded and thinly sliced 240g cooked white crab meat (6-8 claws)
2 tbsp ginger syrup (from jar of preserved ginger)
4 tbsp fish stock or cider 4 tsp dark sesame oil 4 tsp sesame seeds, toasted

Step 1) Begin by rehydrating the egg noodles, following the instructions on the pack.

Step 2) Stir-fry the garlic, ginger, onions, samphire and pepper in a wok for 1 minute to wilt them, then sprinkle the crab meat on top. Drizzle over the ginger syrup, stock and sesame oil. Cover the wok with a lid and leave to steam, without stirring, for 2 minutes on a medium heat.

Step 3) Serve the crab mixture on top of the noodles, drizzling the gingery liquid over evenly, then sprinkle on toasted sesame seeds before serving.

Looking for more seafood recipes from Homes & Gardens? We recommend their New England clam chowder and Lemon spaghetti with crab.

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