One-Pan Chilli ‘Crab’ Capellini

Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

We Singaporeans love to mix our favourite food from different cuisines together, like Black Pepper Spaghetti, and Cereal Not-Prawns. So obviously a chilli not-crab capellini is perfectly acceptable and normal. To top it off, this dish is made in one pan, which is both lazy and awesome.

The starting process of this dish is very much the same as for the Vegan Singapore Chilli Crab, except we will also be adding diced tomatoes to chonk out the sauce a bit more. I mean, pasta and tomatoes, they are meant to be! If you don’t like using canned diced tomatoes, you can replace it with 1 cup of fresh tomatoes instead. But don’t go all crazy and start adding basil and other stuff like that. Chill out, this is not an arrabbiata.

While I used tofu in the original chilli crab recipe, it doesn’t quite work for this pasta. King oyster mushroom stems are much better here in terms of texture. Make sure you tear the stems by hand so they have the texture of “crab meat”. If you slice it, it’s just too neat, boring, and unorganic.

I find capellini is the best pasta for this dish because it cooks really fast. You can use spag or linguine if you prefer, but remember to increase the amount of water/stock that you add to the pan.

If you don’t have Sinsin Garlic Chilli Sauce, you can replace with sriracha or simply omit. It’s not absolutely essential. As with all my spicy recipes, make sure you taste the spice paste before continuing to the next steps because spice tolerance is subjective!


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0/19 Ingredients
Adjust Servings
  • Spice Paste


0/9 Instructions
  • Cut the enoki mushrooms into half-lengths. Tear the king oyster mushroom stems by hand.
  • Presoak chillies if using dried. Blend all the spice paste ingredients together.
  • Fry the spice paste over low heat until it darkens and thickens. Taste the spice paste and remove some if too spicy.
  • Add fermented bean paste and fry briefly, making sure it doesn't burn.
  • Add diced tomato, tomato sauce, sugar, and vegetable stock powder.
  • Add the capellini and mushrooms. Add water if required to cover everything. Turn the heat up until the stock boils, then turn the heat down low to simmer.
  • Cover with a lid. Leave it alone for about 8 minutes.
  • Uncover and test the capellini to see if it's al dente. Add Sinsin Garlic Chilli sauce, salt and/or pepper to taste, and spring onions, and mix well.
  • Serve hot!


#chilli  #mushrooms  #noodles  #spicy  

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