Panfried Noodles with Crab Meat and Chives

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

Method

  1. 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