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Crab Vermicelli


  • 2 mud crabs, around 1.4kg - quartered, washed

  • 20g ginger - sliced

  • 10 cloves garlic - sliced

  • 50g scallion - cut into 6cm lengths

  • 200g tang hoon/glass noodles

  • 400ml chicken/ikan bilis stock

  • Fresh coriander - garnish

  • Salt and pepper

  • 6tbsp cooking oil

  • 1/3 cup hua diao jiu


  • 2tbsp hua diao jiu

  • 2tbsp light soy sauce

  • 2tbsp oyster sauce

  • 1tbsp dark soy sauce

  • 1tbsp fish oil

  • 1tbsp sugar


  1. Soak tang hoon/glass noodles in water for 20mins. Then drain and set aside.

  2. Mix sauce ingredients together.

  3. Heat 3tbsp of oil in a wok. Add in half the amount of garlic and half the amount of ginger, fry till fragrant.

  4. Add in soaked tang hoon/glass noodles. Mix well.

  5. Then add in sauce mixture and stock. Mix well, then transfer to a claypot.

  6. Heat 3tbsp of oil in a wok. Add in remaining garlic and ginger. Fry till fragrant.

  7. Add in crabs, toss. Then add in 1tsp salt, 1tsp pepper and hua diao jiu. Toss well and cook till crabs turn red.

  8. Sprinkle scallions over tang hoon/glass noodles and topped with crabs. Cook covered for 15-20mins.

  9. Serve garnished with coriander.

Adapted from The Meat Men

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