• 100 g (4 oz) dried beanthread (transparent) noodles
• 1½ tablespoons groundnut oil
• 2 tablespoons coarsely chopped garlic
• 2 teaspoons finely chopped fresh root ginger
• 3 tablespoons thinly sliced shallots
• 225 g (8 oz) fresh crabmeat
• 3 tablespoons finely chopped spring onions
• 300 ml (10 fl oz) Chicken Stock
• 1 tablespoonlight soy sauce
• 2 tablespoons oyster sauce

For the Garnish

• Handful of fresh sprigs of coriander

Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut the noodles into 7.5-cm (3-in) lengths using scissors or a knife.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, ginger and shallots and stir-fry for 1 minute. Then add the crabmeat and spring onions and stir-fry for 30 seconds. Add the beanthread noodles and stir-fry, mixing well. Finally add the stock, soy sauce and oyster sauce and stir-fry until most of the liquid has evaporated. Transfer the contents of the wok to a warm platter, garnish with the fresh coriander and serve at once.