Spicy Crawfish Tail Mixed Noodles

Indulge in these aromatic crawfish tail mixed noodles, featuring plump shellfish tossed in a glossy, savory-spicy sauce created with hot pot base and bean paste.

Ingredients

• 300 g crawfish tails
• 200 g wheat noodles
• 1 tbsp hot pot base
• 1 tbsp bean paste
• 2 cloves garlic
• 2 stalks green onions
• 0.5 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 0.5 tbsp oyster sauce
• 0.25 tsp five-spice powder
• 50 ml beer
• 1 tbsp cornstarch slurry
• 1 tsp ginger
• 1 tbsp cooking wine
• to taste cooking oil

Instructions

1. 1Blanch the crawfish tails

   

   Place the crawfish tails into a pot of boiling water. Add green onions, ginger, and a splash of cooking wine to effectively remove any fishy odor. Once the water returns to a boil, scoop out the crawfish tails and set them aside.

   Tip: Rinse the blanched crawfish tails with cool water immediately after removing them from the pot to keep the meat firm and easy to handle.
2. 2Sauté the aromatics

   

   Heat oil in a wok over medium-high heat. Add the chopped green onions and minced garlic, stir-frying constantly until they become fragrant and lightly golden.

   Tip: Keep the heat controlled so the garlic does not burn, as this will turn the base bitter.
3. 3Create the flavorful base

   

   Add a spoonful of hot pot base and a spoonful of bean paste to the sautéed aromatics. Continue to stir-fry the mixture over medium heat to fully release the aromas and create a vibrant red oil.

   Tip: Frying the bean paste in oil is essential to develop a deep, savory flavor profile for the sauce.
4. 4Stir-fry the crawfish

   

   Add the prepared, blanched crawfish tails into the wok with the seasoned oil base. Stir everything together evenly until the crawfish tails are well-coated and aromatic.

   Tip: Ensure the heat is high enough to quickly sear the crawfish tails without overcooking them.
5. 5Season the dish

   

   Season the crawfish tails by adding half a spoon each of light soy sauce, dark soy sauce, and oyster sauce. Add a pinch of five-spice powder and stir well to ensure the flavors are evenly distributed.

   Tip: Dark soy sauce is mainly for color; adjust the amount carefully so it doesnt overpower the other flavors.
6. 6Deglaze with beer

   

   Pour a splash of beer into the wok. This helps to deglaze the pan, remove any remaining fishy odors, and significantly enhance the complexity of the savory sauce.

   Tip: The beer adds a slight malty sweetness that balances the saltiness of the soy sauce and bean paste.
7. 7Thicken the sauce

   

   Once the cooking time is up, pour in a little cornstarch slurry to the wok. Stir continuously until the sauce thickens and coats the crawfish tails and noodles evenly, creating a glossy finish.

   Tip: Add the cornstarch slurry slowly and adjust the amount to reach your desired sauce consistency.
8. 8Combine with noodles

   

   Add the pre-cooked noodles into the wok containing the thickened crawfish sauce. Toss everything together thoroughly so that every noodle is well-coated in the savory, aromatic sauce before serving.

   Tip: Ensure the noodles are cooked to the right texture before adding, so they dont become mushy when tossed in the sauce.

Storage & Reheating

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Frequently Asked Questions