Singapore-style #crab #noodles

Take your stir-fry recreation to the subsequent degree with those curried coconut and crab noodles. If you've any leftover lemons or limes, upload a little bit of zest and a squeeze of juice to the blend too.

Need anything even quicker? Our chilli crab noodles take simply 20 minutes to make.

DAIRY-FREE RECIPES
NUTRITION: PER SERVING
CALORIES
479KCALS
FAT
20.1G (7.8G SATURATED)
PROTEIN
20.8G
CARBOHYDRATES
50.4G (4.6G SUGARS)
FIBRE
6.6G
SALT
1.2G
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Ingredients
250g vermicelli egg noodles
1½ tbsp olive oil
2 x 240g packs combined vegetable stir-fry (we used Sainsbury’s Taste the Difference Tenderstem Broccoli with Garlic & Chilli Stir Fry)
400ml can lighter coconut milk
2-4 tsp curry powder (depending on how spicy you're keen on it)
200g cooked crabmeat (we used combined packs of white and brown)

Method
Cook the noodles according to the pack instructions. Drain, then run beneath chilly water till cool.
Put the oil in a big frying pan or wok set over a excessive heat. Pick out the chunkier vegetables from the stir-fry packs and stir-fry for 1-2 minutes so they’re fairly charred but nonetheless have bite, then tip onto a plate.
Turn the warmth down to medium, upload the coconut milk and curry powder to the pan/wok and simmer for 5 minutes. Stir within the noodles and crabmeat, then warmth for 2 minutes more. Return the chunky veg to the pan/wok alongside with the relaxation of the stir-fry vegetables and prepare dinner for a extra 2 minutes to warmth through.
delicious. tips


FULL LINK >>>>> https://www.deliciousmagazine.co.uk/recipes/singapore-style-crab-noodles/

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