Crab and Aubergine Noodles

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

This speedy, faintly oriental assemblage gives upward mobility to the one-course supper. The noodles are the thin, easy-cook Chinese sort, made with egg, sometimes called thread egg noodles, that can be bought dried from specialist stores or, increasingly, from half-way adventurous supermarkets.

Frozen or pre-packed chilled crabmeat will do for this preparation. Of course, nothing comes close to the flavour of really fresh crab, bought live, cooked yourself and eaten the same day, b