Recipe of the Week: Singapore Crab Noodles

If you are planning a visit to Singapore in the near future, please do not miss out on trying some crab noodles! In fact, send us an email and I'll tell you where to go! Crab noodles is a classic Singapore dish. It is not hard to replicate, but I sure wish I had some of that delicious and meaty Sri Lankan crab instead of frozen dungeness ones. It's a small substitute though, and I still slurped down every last noodle.

Here's how to make this dish at home ...

Ingredients
6oz thick rice noodles, prepare according to package
2-3 tbsp melted butter
1.5 tbsp minced ginger (or 6 slices peeled ginger)
1 tbsp sugar
1 cup chicken broth
1 cup water
1/2 cup evaporated milk
1 tbsp Brandy
1/2 tbsp fish sauce
2lb crab (if frozen, thaw completely)
baby bok choy, cut and trimmed lengthwise into halves
(toppings) crispy fried shallots, green onions, dried chili

Directions
In a dutch oven, saute ginger with butter until fragrant.
Add chicken broth, water, and evaporated milk and bring to a boil.
If you are using uncooked crab, add it in now and cook until crab turns bright red. If you're using cooked, previously frozen crab, add later.
Turn heat down, add sugar and rice wine. Stir well.
Add baby bok choy, cooked noodles. If you are using cooked crab, layer above noodles.
Cover and bring broth to a quick boil.
Serve immediately, topped with shallots, green onions and dried chili.