Spicy Crab Noodles

Name: Spicy Crab Noodles
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 3
Cuisine: mexican
Ingredients: 200g vermicelli (or angel hair pasta); 50ml olive oil; 2 baby shallots, finely chopped; 2 serrano or other fresh green chillies, finely chopped; 1 x 400g tin plum tomatoes; A good pinch of ground allspice; 1 tablespoons baby capers; 1 bay leaf; Sea salt and black pepper; A good pinch of sugar; 250ml chicken or fish stock; 2-3 tablespoons sweet chipotle paste; 150g dressed crab; Lime wedges; Sour cream; A handful of chopped coriander; Paprika

4.80 (17)

⏱ 40 mins 🍽 Serves 3 🌶 mexican 🏷 Vermicelli

This punchy Mexican noodle dish starts by frying vermicelli in olive oil until golden. A base of shallots and green chillies is cooked down before tinned tomatoes, allspice, capers, and sweet chipotle paste are added to create a rich, simmering sauce. Stock and the fried noodles are combined to finish cooking. It is served with dressed crab, lime wedges, sour cream, a sprinkle of paprika, and plenty of fresh coriander.

Ingredients

200g vermicelli (or angel hair pasta)
50ml olive oil
2 baby shallots, finely chopped
2 serrano or other fresh green chillies, finely chopped
1 x 400g tin plum tomatoes
A good pinch of ground allspice
1 tablespoons baby capers
1 bay leaf
Sea salt and black pepper
A good pinch of sugar
250ml chicken or fish stock
2-3 tablespoons sweet chipotle paste
150g dressed crab
Lime wedges
Sour cream
A handful of chopped coriander
Paprika

Method

Fry the vermicelli in the olive oil in a heavy-bottomed pan for a few minutes until it becomes a rich golden colour. Move the noodles to a sieve to drain on kitchen paper, then return the oil to the pan.
Cook the finely chopped shallots and chillies in the pan for about ten minutes until the shallots are translucent and begin to soften.
Add the tin of plum tomatoes, the ground allspice, baby capers, and bay leaf to the pan. Season with sea salt, black pepper, a good pinch of sugar, and the 2-3 tablespoons of sweet chipotle paste, then let it simmer for 15 to 20 minutes.
About fifteen minutes before serving, pour the 250ml of chicken or fish stock into the tomato sauce. Bring it to a simmer and cook for five minutes.
Stir the fried vermicelli into the simmering sauce and cook gently until the liquid is absorbed and the noodles are tender.
Plate the noodles and top with the 150g of dressed crab. Serve with lime wedges, a dollop of sour cream, a sprinkle of paprika, and a handful of chopped coriander.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryVermicelli

Cuisinemexican

AuthorFood Network UK