The day I made these, I was sitting on the couch pondering if I should eat some carbs. I was talking to my sister saying my thoughts out loud – then both of us responded “Yeah, why not?”. I try to stay away from simple carbs on a daily basis because I just love them too much lol, but some days you gotta say ‘Fuck It’. And dang, I’m glad I did because these noodz came out AMAZING. So good I made it again the same day for dinner so I could write down the proper measurements to share with you guys!
If you have some peeled crab handy, this will be a super simple and easy recipe! I get my crab from a can .. because I do not have the time or patience to boil my own crab to peel the meat out. (But it is 2020 so don’t be surprised if next week I come on here to tell you I have a recipe for boiled crab!) Also, the can comes with so much crab for minimal effort it’s easy to treat yoself and not be stingy with how much crab you get per serving. Oh – the joys of home cooking… If you follow my lead, you’ll be able to make this and eat it all up within 20 minutes.
Spicy Crab Squid Ink Garlic Noodles
Servings: 1 (Update accordingly if you have friends)
I N G R E D I E N T S:
- 1/3 Cup of Crab Meat
- 1 Tsp Crab Paste
- 1 Tbsp Shallots
- 2-3 Tbsp Minced Garlic
- 1 Tbsp Butter
- 1 Tsp Oil
- 2 Tbsp Chopped Green Onions
- 1 1/2 Cup Cooked TJ Squid Ink Spaghetti Noodles (You can use regular noodles as well, squid ink just makes it look cool!)
- 1/2 Tsp Fish Sauce
- 1 Tsp Hoisin Sauce
- 1 Tsp Sriracha
- 1/4 Cup of Crab Meat
- 1/2 Tbsp Butter
- 1 Tbsp Lemon Juice
- 1/2 Tbsp minced garlic
- Pinch of Salt (Lawry’s Garlic Salt)
- Green Onions
I N S T R U C T I O N S:
- Boil your spaghetti/noodles and have ready.
- In a skillet, on medium heat, add butter, shallots and minced garlic. Cool until fragrant, making sure to check so that the shallots and garlic do not burn.
- Add in the crab meat and crab paste mixing until everything is combined.
- Then add in the noodles and green onions, tossing together with all the ingredients. Then add in the sauce. If the mixture is looking dry or you’re having a hard time mixing the ingredients – add in the tsp of oil or add additional butter.
- Once all noodles and sauce ingredients are combined, remove off heat onto your serving plate.
- To make the topping, add butter and garlic into the same skillet you just removed the noodles out of. Let garlic become fragrant. Then, add in crab meat, lemon juice and a pinch of salt. Mix together and top your glorious plate of noodles. Garnish with more green onions and lemon if desired.
- Costco sells the giant can of crab meat for ~$13! It has so much crab meat in there the supply seems almost endless. You can use remainder for crab cakes, or be on the look out for my crab udon noodle soup recipe next!
- You can find the crab paste at any asian market. I get mine at 99 Ranch and it lasts you a very long time. The smell is a little potent so be warned. JM can’t handle too much of it but he thought it was perfect in this dish. It adds so much flavor and with 1 Tsp compared to the amt of crab you’re adding – it shouldn’t be overpowering.
- The toppings with lemon juice gives the dish a refreshing balance. If you are choosing to omit the toppings – I would add a squeeze of lemon to the crab meat in the main noodle dish. If you are multiplying the recipe for more people, you can use the amount of toppings noted above for every 2 persons. Unless you’re extra generous with your guests!
- TSA Approved: but not recommended. Nobody likes the smell of seafood in an enclosed area. Don’t be that person!