Grease a 20-hole nonstick mini tartlet tin lightly with oil. Divide the noodles into 20 portions and press each portion into a tartlet case to form a tartlet shape, making sure the base is covered. Lightly brush with more oil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes, or until crisp and firm. Remove from the cases and leave to cool on a wire rack.
Heat the 1 tablespoon oil in a large nonstick wok or frying pan, add the spring onions, garlic, ginger and chilli and stir-fry for 2–3 minutes. Add the crabmeat and stir-fry for a further 1–2 minutes, then remove from the heat, stir in the sweet chilli sauce and coriander and toss to mix well.
Place 1 heaped teaspoon of the chilli crab mixture into each cooled noodle nest and serve immediately.