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.