Singapore chilli crab with egg noodles - James Martin Chef

Ingredients

• 2 tablespoons vegetable oil
• 10cm piece of ginger, peeled and finely chopped
• 3 garlic cloves, chopped
• 3 red bird’s-eye chillies, finely chopped
• 4 spring onions, roughly chopped, tops and bottoms kept separate
• 225ml tomato ketchup
• 125ml sweet chilli sauce
• 125ml hoisin sauce
• 1½ tablespoons fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons caster sugar
• 200g fine egg noodles
• 1kg whole crab
• 2 tablespoons roughly chopped mint leaves
• 2 tablespoons roughly chopped coriander leaves