Ingredients:

  • 4 cups (960 ml) chicken or seafood stock
  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) oyster sauce
  • 1 teaspoon (5 g) sesame oil
  • 1 teaspoon (5 g) chili paste (adjust to taste)
  • 8 ounces (225 g) fresh or dried egg noodles
  • 1 bell pepper, thinly sliced
  • 1 cup (150 g) snap peas or green beans, trimmed
  • 1 pound (450 g) fresh crab meat (or imitation crab for a more affordable option)
  • 3 green onions, chopped
  • Fresh cilantro, optional
  • Lime wedges, optional

Instructions:

  1. Heat oil in a large pot over medium heat. Sauté onion until translucent (about 3 minutes).
  2. Add garlic and ginger; cook until fragrant (1 minute).
  3. Stir in soy sauce, oyster sauce, sesame oil, and chili paste; cook for 1-2 minutes.
  4. Add chicken or seafood stock; bring to a simmer.
  5. In another pot, cook noodles according to package instructions; drain and set aside.
  6. Incorporate bell pepper and snap peas into the broth; cook until just tender (about 2-3 minutes).
  7. Carefully fold in the crab meat; heat through.
  8. Divide cooked noodles among serving bowls. Ladle the hot broth over the noodles; garnish with green onions and cilantro.
  9. Offer lime wedges on the side for squeezing over the soup.