Recipe courtesy of LeeAnn Chin
Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 to 5 servings (10 to 12 banq
Level:
Intermediate

Ingredients

  • 6 ounces crabmeat, cooked
  • 3 tablespoons cornstarch
  • 3 tablespoons water, plus 2 quarts
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon vegetable oil, plus 1 tablespoon
  • 8 ounces dry noodles (yee mein)
  • 1 teaspoon minced garlic
  • 2 cups chicken broth
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 small bunch yellow chives, cut into 1-inch pieces to make 1 cup
  • Salt and white pepper

Directions

Remove any shells or cartilage from crabmeat. Set aside.

Mix 3 tablespoons cornstarch with 3 tablespoons water in a small bowl. Set aside. Bring 2 quarts water to a boil in a large pot. Add 1 teaspoon salt and 1 tablespoon vegetable oil to water. Place the dry noodles in boiling water and boil for 2 minutes. Drain well and place on platter.

Heat a wok to hot on medium heat and add the remaining vegetable oil and minced garlic. Stir until garlic becomes fragrant. Add the chicken broth and bring to boiling; stir in the cornstarch mixture. Stir until thickened, and then add the crabmeat, oyster sauce, sesame oil, and yellow chives. Season with salt and pepper, to taste. Turn off heat and pour sauce over the noodles. Serve.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Garlic Noodles

Recipe courtesy of Russell Simmons

Peking Duck Noodle Soup

Recipe courtesy of Chuck Hughes

Tuna Noodle Casserole

Recipe courtesy of Kelsey Nixon

Ching's Classic Beef Noodle Soup

Recipe courtesy of Ching-He Huang

Beef Noodle Soup with Rice Noodles: Pho Bo

Recipe courtesy of Luke Nguyen

Ching's Midnight Dan Dan Noodles

Recipe courtesy of Ching-He Huang

On TV

Trending Videos

So Much Pretty Food Here