Ingredients:
1x Mud crab
1 tbs cornstarch
Thin Egg Noodles (steamed for 10mins and into cold water)

Sauce part 1
1 tbs black pepper
2 slices Ginger
6x Spring onion (white part cut into 4cm long)
2tbs Garlic
12 Curry leaves (I only had frozen but fresh is 10x better)

Sauce part 2
1/2 tbs Soy sauce
2 tbs Dark caramel soy
1/2 tbs Sugar
Pinch of salt to taste
1/2 tbs YumYum
1-2 wok ladle chicken stock
1/2 tbs Sesame oil
1 tbs cooking wine

Method:
1. Coat crab in cornflour, fry in oil until 80% cooked and put aside
2. pan fry noodles with 2 tbs of oil until crispy and golden
3. Add everything in "Sauce part 1" into a wok and cook till fragrant
4. Combine everything from "Sauce part 2" and bring to a light simmer
5. Add crab back into wok and cook for 2 mins.
6. Thicken with potato starch slurry and serve over crispy noodles.
7. Garnish with Spring onions and coriander


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