Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 20 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
20
- 100grams fresh fine egg noodles
- 2tablespoons sunflower oil (save 1 tbs for greasing and brushing)
- 2 spring onions, thinly sliced
- 2 cloves garlic, finely chopped
- 1teaspoons fresh root ginger, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 200grams fresh white crabmeat
- 2tablespoons sweet chilli sauce
- 4tablespoons coriander, finely chopped
Nutrition per serving
220kJ / 52Cal
220 Kilojoules or 52 Calories
3% of daily energy intake*
Protein
2.2grams
Fat
2.0grams
Carbs
6.6grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Grease a 20-hole nonstick mini tartlet tin lightly with oil. Divide the noodles into 20 portions and press each portion into a tartlet case to form a tartlet shape, making sure the base is covered. Lightly brush with more oil and bake in a preheated oven, 180°C, Gas Mark 4, for 8-10 minutes, or until crisp and firm. Remove from the cases and leave to cool on a wire rack.
Step 2 of 3
Heat the 1 tablespoon oil in a large nonstick wok or frying pan, add the spring onions, garlic, ginger and chilli and stir-fry for 2-3 minutes. Add the crabmeat and stir-fry for a further 1-2 minutes, then remove from the heat, stir in the sweet chilli sauce and coriander and toss to mix well.
Step 3 of 3
Place 1 heaped teaspoon of the chilli crab mixture into each cooled noodle nest and serve immediately.
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