Udon Noodles with Crab and Kimchi Sauce
Main Dishes | Pan-Asian cuisine
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
1
Description
Stir-frying eliminates the need to batter the crab, allowing the delicate meat to cook through with heat while remaining tender inside. The dish features wheat noodles and kimchi sauce, making it moderately spicy. Recipe by Chef John Smith.
Ingredients
- Shallot - 0.7 oz
- Vegetable Oil - 0 fl oz
- Butter - 0.7 oz
- Fish Oil - 2 fl oz
- Bulgogi Sauce - 1.4 oz
- Udon Noodles - 6.3 oz
- Tomatoes - 1.6 oz
- Crab Meat - 1.4 oz
- Lime - to taste
- Cilantro - to taste
- Salt - to taste
Step by Step guide
Step 1
Cook the noodles according to the package instructions and drain in a colander.
Step 2
Chop the shallots into small cubes. Remove the chitin plates from the crab meat and break it into large pieces.
Step 3
Heat a wok to the highest temperature, pour in vegetable oil, and add butter.
Step 4
When the oil is heated, add the onion and sauté, stirring, until it starts to turn golden.
Step 5
Pour in the fish stock, add the kimchi sauce, bring to a boil, and reduce it by just under a third.
Step 6
Add the noodles, chopped cilantro, peeled tomato, and crab meat. Stir well, then season with salt and pepper.
Step 7
Serve garnished with fresh cilantro and a wedge of lime.
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