Crab Bee Hoon

🛒 Ingredients

• Live Mud Crab 600 g · 150 kcal
• Rice Vermicelli (Bee Hoon) 100 g · 360 kcal
• Ginger 30 g · 25 kcal
• Garlic 15 g · 22 kcal
• Spring Onions 20 g · 6 kcal
• Chicken Stock 500 g · 25 kcal
• Evaporated Milk 100 g · 135 kcal
• Shaoxing Wine 30 g · 30 kcal
• Light Soy Sauce 30 g · 20 kcal
• Oyster Sauce 30 g · 35 kcal
• White Pepper Powder 5 g · 10 kcal
• Sesame Oil 5 g · 45 kcal
• Vegetable Oil 30 g · 270 kcal

👨‍🍳 Instructions

1. Clean the mud crab thoroughly; detach the body from the shell, remove gills and guts, then chop the body and claws into serving-sized pieces. Set aside any roe or internal organs for flavor.
2. Soak the rice vermicelli in hot water for 5-7 minutes until softened, then drain and set aside. Roughly chop ginger, garlic, and spring onions.
3. Heat vegetable oil in a large wok or pot over medium-high heat. Add chopped ginger and garlic, stir-fry until fragrant, about 1-2 minutes.
4. Add the crab pieces and stir-fry for 3-5 minutes until the shells turn red. Pour in Shaoxing wine and cook for another minute to deglaze the wok.
5. Pour in chicken stock, light soy sauce, oyster sauce, and white pepper powder. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the crab flavor to infuse the broth.
6. Stir in the evaporated milk and sesame oil, then add the soaked bee hoon. Gently toss or stir until the noodles are well coated and heated through.
7. Taste and adjust seasoning if needed. Garnish with fresh spring onions before serving hot.