Mike's Spicy Crab Noodle Soup

Name: Mike's Spicy Crab Noodle Soup
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Noodles; 2 Authentic Ramen Noodles [tonight i used oriental top ramen as per request]; ● For The Seafood; 2 Sets Small Crab Legs [about 1+ pound]; ● For The Broth; 3 (14 oz) Cans Seafood Or Vegetable Stock [reserve one can]; 1 tbsp Soy Sauce; 2 tbsp Quality Fish Sauce; 3 tbsp Garlic Chile Sauce [or to taste]; 2 tbsp Pickled Ginger [minced]; 1/4 Cup Fresh Chives [chopped + reserves for garnish]; 4 Thai Chilie Peppers [minced]; 1 tbsp Lemongrass [minced]; 1 Dash Chinese 5 Spice; ● To Be Added Last; 1/4 Fresh Cilantro Leaves [chopped + reserves for garnish]; 1/4 Cup Fresh Thai Basil [chopped - + reserves]; ● Sides; Siriacha Sauce; Soy Sauce; Fish Sauce; ● Garnishments; Fresh Cilantro; Fresh Thai Basil; Fresh Chives; Red Pepper Flakes

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

A simple dish sure to impress! So easy - my 7 year old students made, documented and photographed this dish with minimal supervision!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

A simple dish sure to impress! So easy - my 7 year old students made, documented and photographed this dish with minimal supervision!

Saved

Ingredients

15 mins

2 servings

● For The Noodles
2Authentic Ramen Noodles [tonight i used oriental top ramen as per request]
● For The Seafood
2Sets Small Crab Legs [about 1+ pound]
● For The Broth
3 (14 oz)Cans Seafood Or Vegetable Stock [reserve one can]
1 tbspSoy Sauce
2 tbspQuality Fish Sauce
3 tbspGarlic Chile Sauce [or to taste]
2 tbspPickled Ginger [minced]
1/4 CupFresh Chives [chopped + reserves for garnish]
4Thai Chilie Peppers [minced]
1 tbspLemongrass [minced]
1 DashChinese 5 Spice
● To Be Added Last
1/4Fresh Cilantro Leaves [chopped + reserves for garnish]
1/4 CupFresh Thai Basil [chopped - + reserves]
● Sides
Siriacha Sauce
Soy Sauce
Fish Sauce
● Garnishments
Fresh Cilantro
Fresh Thai Basil
Fresh Chives
Red Pepper Flakes

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Steps

15 mins

1

FOR THE CRAB LEGS
Add a small amount of water to your steamer pot.
At a steady boil - reduce heat to a simmer.
Add your crab legs and seal pot with a tight fitting lid. Make sure your legs aren't submerged in the water. You'll want them just above it.
Steam legs for 5 to 7 minutes depending upon thickness.
Turn off heat and leave legs in pot covered.
2

Chop and mince your vegetables. Pull your fresh Thai Basil and Cilantro leaves as well. Those leaves will be mixed into your noodles and broth just before serving.
3

Bring your broth [with oriental flavor packets if using top ramen] to a steady boil.
If using Canton Noodles - add additional Siracha in place of Top Ramen noodle flavor packets.
4

Add your noodles and boil as per manufacturers directions. Usually 3 minutes.
Depending upon your noodle choice - add additional broth if needed.
5

Picture of authentic Ramen Noodles. No seasoning packets included.
6

Turn off heat and mix in Thai Basil and Cilantro leaves.
7

Add crab legs to your empty bowls.
Or, you can serve your legs to the side with sides of melted butter with Siriacha mixed in, shell crackers and meat picks.
My Asian guests usually pull their crab meat and place it into their noodles and broth.
8

Add your noodles and broth to your bowls.
9

Garnish with fresh Thai Basil leaves, Cilantro leaves, Chives and red pepper flakes.
Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on April 08, 2016 12:40

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!