Crab and sweetcorn noodle soup

Ooooodles of Noodles Art Print
Solomon
Buy at AllPosters.com

groundnut or vegetable oil
2 or 3 carrots cut into sticks
small tin of sweetcorn (150g/5.5oz)
frozen peas (150g/5.5oz)
5 spring onions (scallions)
Chinese five spice powder
red chilies
small tin of white crabmeat
thin egg noodles
vegetable or fish stock (1.5 pints)
light soy sauce (3 tbsp)

Five spice powder

Chinese five spice powder is a mixture of Szechuan pepper, fennel, star anise, cloves and cinnamon.

Put a tbsp of groundnut oil into a hot wok and then add the carrots, peas, spring onions (scallions), sweetcorn and five spice powder. At this point add the chilies. Use chilies to suit your own taste. I use bird-eye chilies with their seeds, but you can de-seed if you wish, or use a milder variety of chili.

Stir fry for 5 minutes.

Add the crabmeat to the other ingredients in the wok, and continue stir frying for a couple of minutes.

Break the dried noodles into pieces, and add them to the wok. Stir them into the rest of the ingredients.

Pour the stock into the wok followed by the soy sauce, and bring to the boil. Cover and continue to simmer gently for 5 minutes, or until the noodles are cooked and soft.

Serve in warm serving bowls immediately.