Crab and Pork with Rice Drop Noodles
Crab and Pork with Rice Drop Noodles is usually a dish made with:Crab meatGround or sliced porkRice drop noodles — small, short rice noodles or rice-flour noodle pieces, sometimes soft and silkyOften served in a savory broth or stir-fried with seasoningThe exact dish can vary by restaurant or cuisine style, but it generally combines the sweetness of crab with the richness of pork and soft rice noodles.If you saw it on a menu, it’s likely an Asian noodle dish, possibly Chinese or Southeast Asian in style.
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Ingredients
For the noodles
- 12 ounces rice drop noodles If unavailable, substitute rice flakes, short rice noodles, or even rice cakes
- 1 tablespoon neutral oil
- 8 cups water for boiling, if needed
For the meat and seafood
- 8 ounces ground pork
- 8 ounces lump crab meat
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper or black pepper
For the sauce/broth
- 4 cups chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce optional
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon white pepper
Aromatics and vegetables
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 tablespoon ginger, minced
- 3 green onions sliced
- 1 cup napa cabbage chopped, optional
- 1/2 cup carrots shredded, optional
To thicken slightly
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
Prepare the pork
- In a bowl, mix the ground pork with: 1 tablespoon cornstarch 1 tablespoon water 1/4 teaspoon salt 1/8 teaspoon pepper
- Let sit for 10 minutes.
Prepare the noodles
- Cook the rice drop noodles according to package directions.
- Drain and toss with 1 tablespoon oil so they don’t stick.
- Set aside.
Make the sauce/broth
- In a bowl, combine: 4 cups chicken broth 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon fish sauce if using 1 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon white pepper
- Stir well.
Cook the pork
- Heat 1 tablespoon vegetable oil in a large wok or deep skillet over medium-high heat.
- Add the pork and cook for 4–5 minutes, breaking it up, until browned and cooked through.
Add aromatics
- Add the garlic, ginger, and the white parts of the green onions.
- Stir-fry for 30 seconds until fragrant.
Add vegetables
- Add napa cabbage and carrots, if using.
- Cook for 2 minutes until slightly softened.
Add broth
- Pour in the prepared broth mixture.
- Bring to a gentle simmer.
Add crab
- Gently fold in the crab meat.
- Simmer for 2 minutes so it heats through without breaking up too much.
Thicken slightly
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water.
- Stir it into the simmering broth.
- Cook for 1 minute until slightly thickened.
Add noodles
- Add the cooked rice drop noodles to the pan.
- Stir gently and simmer for 1–2 minutes until everything is hot.
Finish and serve
- Taste and adjust seasoning.
- Top with the green parts of the green onions.
- Serve hot.
If you want it more like a soupy noodle bowl, add an extra 1–2 cups broth.
If you want it more like a stir-fried noodle dish, reduce the broth to 2 cups.
For a richer seafood flavor, use seafood stock instead of chicken broth.
Be gentle with the crab so the lumps stay intact.
If you want it more like a stir-fried noodle dish, reduce the broth to 2 cups.
For a richer seafood flavor, use seafood stock instead of chicken broth.
Be gentle with the crab so the lumps stay intact.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 604kcal (30%)Carbohydrates: 82g (27%)Protein: 26g (52%)Fat: 18g (28%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 69mg (23%)Sodium: 2623mg (114%)Potassium: 503mg (14%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 2846IU (57%)Vitamin C: 13mg (16%)Calcium: 109mg (11%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Large pot for boiling the noodles, if needed
- Colander for draining the noodles
- Large wok or deep skillet for cooking the dish
- Medium mixing bowl for seasoning the pork
- Small bowl for mixing the broth/sauce
- Small bowl or cup for the cornstarch slurry
- Ladle helpful if serving it as a soupier dish
- Tongs chopsticks for handling noodles gently
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