Stir-fried egg noodles with crab

SERVES 4

300 gm dried egg noodles

80 ml (1/3 cup) vegetable oil

3 eggs, lightly beaten

2 garlic cloves, finely chopped

1/4 cup light soy sauce

1/4 cup Shaoxing wine (see note)

1 tbsp fish sauce, or to taste Large pinch of caster sugar

30 gm dried shrimp (see note), soaked in cold water for

5 minutes, drained

250 gm picked cooked crab meat

3 spring onions, thinly sliced

Ground roasted chilli flakes and thinly sliced baby red radishes, to serve

1 Cook noodles in a pot of salted boiling water until al dente (2 mintues). Drain and refresh in iced water. Set aside.

2 Heat a wok over high heat until very hot. Add 1 tbsp oil and eggs, and stir until eggs are scrambled (1-2 minutes). Remove from pan and set aside.

3 Add remaining oil and garlic to pan and stir-fry until just golden (20 seconds; be careful not to let garlic burn or it will turn bitter), then add noodles and egg and stir-fry to combine and warm through (1-2 minutes). Add sauces, sugar and a large pinch of ground white pepper, stir-fry to combine; adjust seasoning. Add shrimp and crab meat, stir-fry to combine, then stir in spring onion. Scatter noodles with shaved baby red radishes and chilli flakes. Note Shaoxing wine (Chinese cooking wine) and dried shrimp are available from Asian supermarkets.

We use meat from Devitt Wholesale Meats and fresh seafood from Fishtales in the GT Test Kitchen and in all our photo shoots.