The Long Day Recipe

Inspired by The Kitchen Restaurant

Time30m

Serves4

Soft Shell Crab “Singapore Noodle”, Chili Garlic Glaze, Ginger, Crispy Onion, Gai Lan and Lemon Grass.

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Ingredients

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Soft Shell Crab and Noodles

4 pieces soft shell crabs

7.05 oz (200 grams) Singapore noodles

3 tablespoons chili garlic sauce

1 tablespoon fresh ginger, minced

1 cup crispy fried onions

7.05 oz (200 grams) gai lan (Chinese broccoli)

2 pieces lemongrass stalks, minced

4 tablespoons Tuscany sunflower oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Gai Lan

Blanch the gai lan in boiling water for 2-3 minutes until bright green and tender. Drain and set aside.

Cook the Noodles

In a pot, boil water and cook the Singapore noodles according to package instructions. Drain and toss with a little oil to prevent sticking.

Prepare the Soft Shell Crabs

Rinse the soft shell crabs and pat them dry. Season with salt and black pepper.

Fry the Crabs

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the soft shell crabs and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Make the Chili Garlic Glaze

In the same skillet, add the remaining oil and sauté the minced ginger until fragrant. Stir in the chili garlic sauce and cook for another minute. Add the lemongrass and mix well.

Combine Everything

Add the cooked Singapore noodles to the skillet with the chili garlic glaze. Toss to coat the noodles evenly. Stir in the gai lan and crispy onions.

Serve

Plate the noodles, top with the fried soft shell crabs, and garnish with extra crispy onions if desired.