Udon noodles with crab and kimchi sauce
1 serving
20 minutes
Quick frying eliminates the need to fry the crab in any batter, the delicate meat is set by the heat and remains tender inside. The crab is accompanied by wheat noodles and kimchi sauce, which makes the dish moderately spicy. Recipe from chef Evgeny Meshcheryakov.
1
Boil the noodles according to the instructions on the package and drain in a colander.
- Udon noodles: 180 g
2
Chop the shallots into small cubes. Remove the crab meat from the chitin plates and break it into large pieces.
- Shallot: 20 g
- Crab meat: 40 g
3
Heat the wok to maximum temperature, pour in vegetable oil, and add butter.
- Vegetable oil: 20 ml
- Butter: 20 g
4
When the oil is heated, add the onion and fry, stirring, until it starts to golden.
- Shallot: 20 g
5
Pour in fish broth, add kimchi sauce, bring to a boil and reduce by just under a third.
- Fish stock: 80 ml
- Kimchi sauce: 40 g
6
Add noodles, chopped cilantro, tomato (peeled), and crab meat. Mix, then add salt and pepper.
- Udon noodles: 180 g
- Cilantro: to taste
- Tomatoes: 45 g
- Crab meat: 40 g
- Salt: to taste
7
Serve garnished with fresh cilantro and a wedge of lime.
- Cilantro: to taste
- Lime: to taste
