2 nos (400gm) crab,
100gm glass noodle (soaked),
1/2 carrot (shredded),
1 stalk spring onion (diced),
1 red chilli (diced),
3 sliced fresh ginger,
2 garlic cloves (sliced),
150gm broccoli ( cut into pieces, blanched)
125ml water

1 tbsp oyster sauce,
1 tbsp kikkoman light soy sauce,
1 tbsp chilli sauce,
1 tbsp miso paste,
1 tsp pepper,
1/2 sugar,
1/2 tsp sesame oil,
1 tbsp shaoxing wine

1. Rinse the crabs and cut into pieces, drain well, ready to cook
2. Heat up 2 tbsp oil, saute ginger slices and garlic until fragrant. Add crab pieces and shredded carrot, stir-fry briskly until well combined.
3. Add water and seasoning, bring to boil. Cover and simmer over medium heat for 5 minutes.
4. Add in glass noodles, toss well, until aromatic. Lastly, add chopped red chillies and spring onion, toss well. Splash in some shaoxing wine, dish up, garnish with blanched broccoli. Serve hot.