These tasty crab and pea noodle cakes will take your taste-buds on an Asian food journey.
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 6 person.
Ingredients
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125g Chang’s Egg Noodles
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1 teaspoon sesame oil
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2 tablespoons vegetable oil
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2 garlic cloves, crushed
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1 tablespoon grated ginger
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1 onion, finely chopped
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1 red capsicum, seeds removed, diced
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4 spring onions, finely sliced on diagonal
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1 cup frozen peas
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125g can corn kernels
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340g canned crabmeat, well drained
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10 eggs
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1 tablespoon light soy sauce
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1/3 cup chopped coriander leaves
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Chang’s Original Oyster Sauce, to serve
Method
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Step 1
Preheat the oven to 180°C.
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Step 2
Cook the noodles according to packet instructions. Drain, refresh, then toss in the sesame oil.
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Step 3
Heat half the vegetable oil in a frypan over medium heat. Fry the garlic, ginger and onion, stirring often, for 1-2 minutes until softened. Add capsicum and half the spring onions, and cook, stirring, for a further 1-2 minutes or until softened. Add the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and season with salt and pepper.
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Step 4
Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.
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Step 5
Heat the remaining vegetable oil in a 23cm ovenproof nonstick frypan.
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Step 6
Pour in the egg mixture and then reduce heat to low. Cover the top of the frypan with a baking sheet or lid and cook for 5 minutes.
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Step 7
Remove the sheet or lid and place the frypan in the oven. Bake for 10-15 minutes or until set. Remove from oven and allow to cool slightly.
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Step 8
Invert the noodle cake onto a large plate and cut into wedges. Serve warm, drizzled with some oyster sauce and garnished with the remaining spring onions.