Hayden Quinn’s dinners.
CHILLI CRAB WITH EGG NOODLES
“Pack the leftovers for tomorrow’s lunch”
Heat a large wok over medium-high heat. Add 1 tbs oil and swirl around the pan. Add the eggs, and swirl around to cook. Turn onto a board. Thinly slice and set aside. Wipe wok clean and place over high heat until smoking. Add remaining 2 tbs oil, then the onion. Cook, tossing, for 1-2 minutes. Add chillies and toss for 30 seconds. Add chilli paste, kecap manis and ¼ cup (60ml) water. Toss to combine. Add noodles and toss to coat, then add the omelette, bok choy, spring onion and crab. Toss to heat through. Serve with herbs and chilli oil.
NUTRITION • 31G PROTEIN • 2G SAT FAT • 51G CARB • 4G SUGARS • 1615MG SODIUM • 510 CAL (2130KJ)