1.
Soak the vermicelli in hot water for 5 minutes. Drain and set aside.
2.
Heat half the oil in a non-stick pan over medium heat. Add garlic and ginger. Cook for 30 seconds, then add shallots, carrot and capsicum. Cook for 2 minutes. Transfer to a bowl with the crabmeat, sprouts and noodles.
3.
Beat the eggs, season, then add to vegetables and noodles. Stir in the coriander. Heat remaining oil in a non-stick frying pan over very low heat. Add the frittata mixture and cook, partially covered, for 15 minutes until firm.
4.
Place under a hot grill to finish cooking. Rest for 5 minutes. Serve with the plum sauce.