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Crab Mee Hoon by Justin Quek

Singapore I Noodles

Crab Mee Hoon by Justin Quek

Crab Mee Hoon – a super scrumptious bowl of saucy noodles + chunks of crab, and one of Singapore most delicious dishes.   ⁠

Recreate it at home with one of Chef Justin Quek’s favourite recipes he graciously shared with us. ⁠

His recipe is inspired by Francis (Ah Heng),  the chef owner of Tian Jin Hai Seafood, who serves up local stir-fry dishes and specialises in crabs. He might be cooking in this simple hawker stall on McPherson Road, but the ingredients, techniques and his passion tell a story in his dishes.   This local hawker centre is one of Justin’s go-to supper places where he always takes his friends and visiting chefs. ⁠

Crab Mee Hoon

A Singapore Classic by Justin Quek
Course: Main Course
Cuisine: Chinese
Keyword: Noodles
Servings: 6


  • 6 Hokkaido Crab Claws
  • 3 garlic, peeled and crushed
  • 100 gr ginger, peeled and sliced
  • 100 gr spring onion, in stick
  • 30 ml cooking oil
  • 50 ml Chinese rice wine
  • 10 gr fresh Coriander leaves
  • salt and pepper to taste
  • 1.5 l chicken stock
  • 300 gr rice vermicelli


  • Soak the vermicelli in warm water for 30 minutes to soften it. 
  • Heat up a wok with oil and fry ginger and garlic with moderate heat until fragrant 
  • Turn to high fire and stir fry the crab claws until its turn colour, deglaze with Chinese rice wine, add chicken stock and braise the crab for 15 minutes with a lid. 
  • Put in the vermicelli, spring onion and stir well, cook for another 3 minutes taste and season.
  • Dish into a bowl and garnish with coriander leave.