Crab Lo Mein W/ Ginger & Scallion Recipe
Make Crab Lo Mein W/ Ginger & Scallion Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Rice
Method
Noodles & Rice
- 1
Prep
Prepare all ingredients: mince the garlic and ginger; thinly slice scallions; julienne carrot and red bell pepper; drain lump crab meat and pat dry; set aside. If using dried noodles, cook them in salted water according to package directions until just al dente; drain and rinse under cold water; drizzle with a teaspoon of sesame oil to prevent sticking.
- 2
Cook noodles
If using fresh noodles, separate and lightly toss with 1 teaspoon sesame oil to prevent sticking. If using dried noodles, cook until al dente as per package, then drain and rinse with cold water.
- 3
- 4
Add crab
Add lump crab meat to the wok; stir-fry for 1-2 minutes until just warmed through and slightly caramelized around edges. Remove to a plate and set aside.
- 5
Stir-fry vegetables
In the same wok, add carrot and red bell pepper; stir-fry 2-3 minutes until crisp-tender; add snow peas and continue to cook for 1-2 minutes more.
- 6
Combine noodles and sauce
Return crab meat to the wok; add noodles; pour in soy sauce, oyster sauce, and sesame oil; toss vigorously to coat every strand and combine with the vegetables. If the mixture seems dry, splash a little water or broth to loosen.
- 7
Finish
Stir in sliced scallions; adjust seasoning with salt or pepper to taste; remove from heat. Garnish with reserved scallion greens if desired.
- 8
Serve
Divide among plates and serve immediately. Optional: sprinkle with sesame seeds.