Singapore chilli crab noodles

This quick crab stir-fry is ready in five minutes.


  • 1 tbsp vegetable oil
  • 5cm/2in piece fresh root ginger, peeled, finely shredded
  • 3 garlic cloves, chopped
  • 3 red bird’s-eye chillies, finely chopped
  • 125ml/4½fl oz tomato ketchup
  • 75ml/3fl oz sweet chilli sauce
  • 75ml/3fl oz hoisin sauce
  • 3 tbsp fish sauce
  • 75ml/3fl oz water
  • 1 tbsp caster sugar
  • 500g/1lb cooked white crabmeat, broken into chunks
  • 300g/11oz fresh egg noodles, cooked according to packet instructions
  • 3 tbsp chopped fresh coriander leaves
  • 1 lime, juice only

Preparation method

  1. Heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir-fry for 2-3 minutes.

  2. Whisk the tomato ketchup, chilli sauce, hoisin sauce and fish sauce together in a bowl, then whisk in the water and sugar.

  3. Add the sauce to the wok and bring the mixture to the boil.

  4. Add the crab, reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is warmed through.

  5. Stir in the noodles, coriander and lime juice.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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