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Rach whips up a chilled and refreshing bowl of spicy ramen topped with fresh king crab or Dungeness crab that’s great paired with her Japanese Hot and Sticky Chicken Wings.


  • 12 ounces (1 package) ramen noodles, such as Hakubaku (available online from Walmart) OR 4 packages (3 ounces each) of packaged ramen (discard flavor pouches)
  • 2 tablespoons sambal oelek or gochujang chili paste
  • 1 inch ginger, grated or minced
  • 2 large cloves garlic, grated or minced
  • 1 small shallot, finely chopped or minced
  • 3 tablespoons soy sauce or shoyu
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • ½ cup chives, finely chopped
  • ¼ cup mint, finely chopped
  • ¼ cup cilantro or shiso leaf, chopped
  • 1 lime
  • 12 ounces (¾ pound) king crab leg meat or Dungeness crab, picked for shells and pulled
  • ¼ cup chopped peppadews, mild or hot, drained and chopped pickled peppers
  • 4 large eggs, medium boiled (8 minutes), cooled in cracked shells, then peeled and halved


Serves: 4


Cook noodles in boiling water 3-4 minutes, drain. Cold shock, and pat dry.

Whisk up sauce in mixing or serving bowl and toss noodles with sauce: hot chili paste, ginger, garlic, shallot, soy sauce, vinegar, sesame oil, herbs and juice of 1 lime. Toss noodles in sauce, then carefully fold in crab pieces. Serve noodles in bowls and top with chopped peppadews and a halved egg.