Crab Sheng Mian (Crispy Noodles)
Cook time: 
Total time: 
Serves: 3
  • 3 pieces of sheng mian
  • crab meat from 2 crabs (see note 1)
  • leafy vegetables (I used baby shanghai green), rinse and separate into individual stalks
  • 6 fresh shitake mushrooms, clean and remove stem
  • 1 small carrot, sliced
  • 3 pcs baby corn, slice diagonally into half or thirds
  • 3 cloves garlic, minced
  • 2 eggs, beaten - but don't beat too finely, so that the egg white will still be visible and you have two colours instead of just yellow after cooking
  • 2 pieces fishcake, sliced
  • 1 packet fishballs, optional
  • about 800ml stock (homemade or store-bought)
  • Cornflour + water
  • 3-4 tablespoons Oyster/ Abalone Sauce
  • Fish sauce to taste
  1. Add oil to the wok and fry garlic till fragrant.
  2. Add the carrot, corn, mushrooms. Stir-fry for a couple of minutes then add the leafy vegetables and fishcake.
  3. Add the stock and bring to a simmer. If adding fishballs, add them in at this step.
  4. Add the seasoning to taste and thicken to a gravy using the cornflour solution.
  5. Swirl egg in, turn fire off and cover the wok for 5 minutes for the egg to set.
  6. Place sheng mian in a deeper plate and dish gravy over the noodles. Top with steamed crab meat.
  7. Serve immediately.
You can stir-fry chicken fillet pieces or pork slices or assorted seafood together with the other ingredients to substitute crab meat.

Add more or less gravy to the sheng mian, depending on how crispy you want it to be.

For toddlers' serving: cut the noodles into shorter segments and cut the ingredients into bite-size pieces. Or stew the noodles instead.
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