Jiangxi-style Crab Noodles

Ingredients

In this adaptation, we infuse the traditional Bánh đa cua with the distinct flavors of Jiangxi cuisine. The original Vietnamese dish typically features a lighter broth and uses Vietnamese spices such as fish sauce and lemongrass. In contrast, the Jiangxi-style Crab Noodles incorporate spices like star anise and Sichuan peppercorns, giving the dish a more robust and aromatic flavor. We alse have the original recipe for Bánh đa cua, so you can check it out.

• 250g (8.8 oz) crab meat 250g (8.8 oz) crab meat
• 200g (7 oz) dried noodles 200g (7 oz) dried noodles
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 star anise 1 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 teaspoon dried tangerine peel 1 teaspoon dried tangerine peel
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as cilantro and green onions), for garnish Fresh herbs (such as cilantro and green onions), for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 22g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
2. 2.
   Add the star anise, Sichuan peppercorns, and dried tangerine peel to the pot. Stir fry for a minute to release their flavors.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and let it simmer for 15 minutes to allow the spices to infuse the broth.
4. 4.
   Meanwhile, cook the dried noodles according to the package instructions. Drain and set aside.
5. 5.
   Remove the star anise, Sichuan peppercorns, and dried tangerine peel from the broth using a slotted spoon.
6. 6.
   Stir in the soy sauce and Shaoxing wine. Season with salt and pepper to taste.
7. 7.
   Gently fold in the crab meat and let it simmer for 2-3 minutes until heated through.
8. 8.
   Divide the cooked noodles into serving bowls and ladle the crab broth over them.
9. 9.
   Garnish with fresh herbs and serve with lime wedges on the side.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and properly cooked before adding it to the broth. Remove any shells or cartilage before using.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a drizzle of chili oil to the broth.
• If you can't find dried tangerine peel, you can substitute with a small strip of fresh orange zest.
• Customize the toppings by adding sliced cucumbers, bean sprouts, or a soft-boiled egg.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt if desired.
• To make the dish more filling, serve it with a side of steamed vegetables or a light salad.

Serving advice

Serve the Jiangxi-style Crab Noodles hot, allowing the flavors to meld together. Squeeze fresh lime juice over the noodles just before eating to enhance the taste.

Presentation advice

Present the Jiangxi-style Crab Noodles in individual bowls, with the noodles submerged in the flavorful broth and topped with the vibrant green herbs. The bright colors and enticing aroma will make this dish visually appealing.