Crab Roe Tossed Noodles 蟹粉拌麵

蟹粉拌麵 is a classic Hong Kong noodle dish featuring tender egg noodles tossed with luxurious crab roe (crab ovaries), creating a silky, rich sauce enriched with pork lard and aromatics. The golden noodles are coated with the natural sweetness of crab roe and complemented by crispy fried shallots, fresh scallions, and a hint of sesame oil.

Nutrition (per serving)

Ingredients

• 300g Fresh crab roe
• 400g Fresh egg noodles
• 3tbsp Rendered pork lard
• 200ml Pork or chicken stock
• 2 cloves Garlic
• 1tbsp Premium soy sauce
• 1tsp Sesame oil
• 3tbsp Fried shallots
• 2 stalks Scallions
• 1tsp White pepper
• 2tbsp Rice wine
• 1tsp Sugar

Steps

1. Bring a large pot of water to boil and cook the egg noodles until just tender, then drain and set aside.
2. Heat pork lard in a wok over medium heat and add minced garlic, stirring until fragrant.
3. Add the crab roe to the wok and stir gently to warm through without breaking it apart.
4. Pour in the stock, soy sauce, rice wine, and sugar, then bring to a gentle simmer.
5. Add the cooked noodles to the wok and toss gently to coat evenly with the crab roe sauce.
6. Drizzle sesame oil over the noodles and season with white pepper to taste.
7. Transfer to serving bowls and top with fried shallots and fresh scallion segments.

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