Crabmeat & Noodles
8 oz egg noodles
2 Tbsp vegetable oil
1 cup fresh or frozen crabmeat, thawed
5 cups bok choy, coarsely shredded
4 tsp chili bean sauce
2 tsp soy sauce
1 cup light chicken stock
2 scallions, finely chopped
In a large saucepan of boiling salted water, cook noodles until just
tender to the bite. Drain thoroughly. Pour into a hot serving dish. Keep
warm. In a wok or deep 10" skillet, heat oil. Stir-fry crabmeat & bok choy
2 mins. Add chile bean sauce, soy sauce & stock. Cook 2-3 mins, stirring.
Pour sauce over noodles. Garnish with scallions. Serve at once.
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