Coconut Mala Crab Stir-fry with Taro Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet crab meat simmered in a rich coconut and Szechuan peppercorn sauce, tossed with chewy taro noodles for a balanced, spicy-savory meal. This Asian recipe, ready in about 50 minutes, pairs crab meat, taro noodles, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Asian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 12 oz taro noodles according to package directions until al dente, then drain and set aside.
  2. Step 2: Heat 2 tbsp oil in a wok over medium-high heat. Add 2 tbsp minced garlic and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 lb crab meat, 1/2 cup coconut milk, 1/4 cup water, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp crushed Szechuan peppercorns, and 1/2 tsp chili flakes. Stir to combine and simmer for 2 minutes.
  4. Step 4: Stir 1/2 cup diced tomato into the sauce and cook for 3 minutes until softened. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, then stir into the sauce until thickened and coating the back of a spoon.
  5. Step 5: Add drained taro noodles and toss until evenly coated. Cook for 2 minutes, then sprinkle with 2 tbsp sliced green onions.

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