Flavorful Crab and Hand-pulled Noodle Soup
Flavorful Crab and Hand-pulled Noodle Soup
Easy Crab Hand-pulled Noodle Soup Made in a Rice Cooker
This recipe features a refreshing broth made with fresh crabs and chewy hand-pulled noodles, making for a satisfying meal. Using the rice cooker’s multi-cook function significantly reduces cooking time and hassle, making it easy for anyone to prepare.
Main Ingredients- 1 cleaned crab
- 1 potato (medium-sized)
- 1 small onion
- 300ml water
- 115g (2/3 cup) flour for noodles
- 75g (1/3 cup) water for dough
- 2/3 tsp salt for dough
Seasonings and Additional Ingredients- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp soy sauce (for soup)
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp dried anchovy powder (or kelp powder)
- 2 slices green chili pepper (optional)
- 2 slices red chili pepper (optional)
- 0.5 Tbsp sesame oil
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp soy sauce (for soup)
- 0.5 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp dried anchovy powder (or kelp powder)
- 2 slices green chili pepper (optional)
- 2 slices red chili pepper (optional)
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the dough for the delicious hand-pulled noodles. In a bowl, combine 115g (2/3 cup) of flour, 75g (1/3 cup) of cold water, and 2/3 tsp of salt. Knead until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest, which will result in chewier noodles. (Tip: Using whole wheat flour can add a nutty flavor and a unique color.)
Step 2
Prepare the potatoes, which will add a wonderful depth of flavor to the soup. Peel and wash 1 potato thoroughly, then slice it into halves and then into 0.5cm thick pieces.
Step 3
Peel and wash the onion, then cut it into 0.5cm square pieces. The onion’s natural sweetness will infuse the broth, creating a richer taste.
Step 4
Prepare the star of our soup: fresh crabs. Scrub the crabs clean under running water with a brush.
Step 5
Cut the cleaned crab into bite-sized pieces. Separate the body into 2-4 sections and detach the legs. It’s best to remove the innards and gills from the body for a cleaner taste. (Tip: Handle the crab gently to avoid breaking the meat.)
Step 6
In the inner pot of your rice cooker, add the sliced potato, onion, prepared crab pieces, 1 Tbsp anchovy powder, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp cooking wine, 2 slices of thinly sliced green chili pepper, and 2 slices of red chili pepper. (Optional: If you enjoy bacon, you can add 1-2 slices for extra flavor, but it’s perfectly fine to omit.) Finally, pour in 300ml (about 1.5 cups) of water and cook using the rice cooker’s ‘Multi-Cook’ function for 20 minutes.
Step 7
After 20 minutes, once the steam has been released from the rice cooker, open the lid and check if the ingredients are cooked. If the broth is simmering, take the rested noodle dough from the refrigerator and tear off small, bite-sized pieces directly into the pot. Adding about 12 pieces of dough is typical.
Step 8
Once all the noodle pieces are added, use the rice cooker’s ‘Multi-Cook’ function again and cook for an additional 10 minutes. The noodles are done when they float to the surface of the broth.
Step 9
Finally, drizzle with 0.5 Tbsp of sesame oil for an added aromatic touch. Serve the beautifully prepared crab and hand-pulled noodle soup warm! You can create this wonderful dish effortlessly with your rice cooker’s multi-cook feature.
