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
Heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir-fry for 2-3 minutes.
Whisk the tomato ketchup, chilli sauce, hoisin sauce and fish sauce together in a bowl, then whisk in the water and sugar.
Add the sauce to the wok and bring the mixture to the boil.
Add the crab, reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is warmed through.
Stir in the noodles, coriander and lime juice.
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