Panfried Noodles with Crab Meat and Chives

Name: Panfried Noodles with Crab Meat and Chives (Hai Wong Chau Mein)
Cuisine: China
Ingredients: 1¼ cups yellow chives or threaded scallions: use white portions and tender parts of the green; 1 teaspoon salt; 8 ounces fresh egg noodles, thin Cantonese style; 1½ teaspoons sesame oil; 1½ tablespoons cornstarch; 1 cup fish broth; Pinch of white pepper; 4½ tablespoons peanut oil; 1 tablespoon minced ginger; 1¼ teaspoons minced garlic; 6 ounces crab meat, picked over; ¼ teaspoon salt; ¼ teaspoon sugar; ½ teaspoon dark soy sauce; 3½ teaspoons oyster sauce

Hai Wong Chau Mein

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Once again I have adapted a traditional recipe, a preparation with its roots in Shanghai that is usually prepared with meat, to take advantage of the subtle taste of crab meat. I have also used a thinner noodle than usual to create a different texture.

Ingredients

8 ounces fresh egg noodles, thin Cantonese style
1 teaspoon salt
1¼

Asia
China
Shanghai
Fish course
Pescatarian
Noodles

Method

Cook noodles in 6 cups of boiling water, with 1 teaspoon salt, for 10 seconds. Add cold water to noodles, then drain. Refill pot with cold water and drain again. Repeat once more, for