Chang Liu's recipe: crab noodles (Shanghai noodles)

Ingredients for 4 people

300 g of Crab
1 liter of Crab Broth
200 g of Ginger
200 g Confit Cherry Tomatoes
320 g of Spaghetti Pasta
200 ml Chinese Wine
120 ml Water

For the Crab Broth

1pc of Celery
1pcs Carrot
1pcs of Onion
Crab shell and residue from the preparation
200 ml white wine
1 liter Water and ice

Procedure

For the broth

Fry the vegetables, then add the crab shells, then deglaze with white wine. Add water and ice and cookfor 20 minutes.

For 1kg Confit Tomatoes

Cut the tomatoes in half, season with salt and powdered sugar to taste, mix with extra-virgin olive oil adding Oregano and Thyme according to one's taste.
Dry in oven at 75°C for 6 to 7 hours (depending on the size of the cherry tomatoes).
Store in jar covering with extra virgin olive oil

For the spaghetti

Cook spaghetti for 6 minutes in kettle (or pot). In the meantime (6 minutes) brown the crab meat previously cleaned, deglaze with Chinese wine add the crab stock (1 liter) and a ladle of water.

Add the noodles at this point, letting them cook for an additional 5 minutes. Finally, stir in ginger juice, confit cherry tomatoes and a tablespoon of oil from the cherry tomatoes themselves.