1 Packet Egg Noodles, 250 g
20 g cooking oil
20 g Shallots
15 g Garlic
10 g Dried Shrimp
50 g Cabbage
50 g Mustard Greens
2 Chicken Eggs
50 ml Cooking Oil
100 ml Water
20 g Fried Shallots
For the sauce:
30 g Chili Sauce, or Tomato Sauce
155 g Oyster Sauce
30 g Sweet Soy Sauce
4 g White Pepper
4 g Salt
8 g Sugar
10 g Chicken Powder
Boil the noodles for 5 minutes then remove and drain excess water.
Stir in a little cooking oil to ensure the noodles don’t stick to each other, and set aside.
Clean and cut the crab into 4 pieces per crab, then boil for 7 minutes. Remove and drain excess water.
In a food processor, blend the shallots, garlic and dried shrimps.
Preheat a pan with cooking oil, then sauté the blended paste until fragrant or golden brown. Add water and stir to mix well.
Add the boiled crab, chili sauce, oyster sauce, sweet soy sauce, white pepper, salt, sugar and chicken powder. Mix until well combined.
To the pan, add the noodles, cabbage and mustard greens.
Stir slowly until well blended and the water has dried up. Then remove from heat.
Place the noodles on your serving plate and top with the crab.
Garnish with fried shallots and serve while hot.