Malaysian Crab Noodles - Andrew Zimmern

Name: Malaysian Crab Noodles - Andrew Zimmern
Ingredients: 1 pound Chinese egg noodles (specifically labeled “Pan Fried” or “For Pan Frying”); 3 tablespoons canola oil; Salt for boiling water; 2 pounds steamed and cleaned king crab meat; ½ cup reserved crab cooking liquid; 10 dried whole California or Mexican chiles (or arbol chiles); 1 cup boiling water; 5 fresh red Thai chiles OR 1 scotch bonnet/habanero chile; 4 stalks lemongrass, outer layers removed, tender inner parts minced; 8 shallots, minced; 8 garlic cloves, minced; 2-3 tablespoons canola oil (for frying paste); 1 cup ketchup; ¾ cup white vinegar; 7 tablespoons sugar; 1 tablespoon salt; 1 cup carrots, diced and blanched until tender-crisp; 1 cup cooked peas (frozen is fine); 40 fresh mint leaves; Fresh cilantro sprigs OR sliced scallions, for garnish

andrewzimmern.com

By Andrew Zimmern

View full recipe on andrewzimmern.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

Share this recipe:

Ingredients

1 pound Chinese egg noodles (specifically labeled “Pan Fried” or “For Pan Frying”)
3 tablespoons canola oil
Salt for boiling water
2 pounds steamed and cleaned king crab meat
½ cup reserved crab cooking liquid
10 dried whole California or Mexican chiles (or arbol chiles)
1 cup boiling water
5 fresh red Thai chiles OR 1 scotch bonnet/habanero chile
4 stalks lemongrass, outer layers removed, tender inner parts minced
8 shallots, minced
8 garlic cloves, minced
2-3 tablespoons canola oil (for frying paste)
1 cup ketchup
¾ cup white vinegar
7 tablespoons sugar
1 tablespoon salt
1 cup carrots, diced and blanched until tender-crisp
1 cup cooked peas (frozen is fine)
40 fresh mint leaves
Fresh cilantro sprigs OR sliced scallions, for garnish