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Author Notes: Spicy, slippery, garlicky glass noodles have to be one of my favorite ways to eat crab. Since discovering how easy it is to peel king crab legs, I've been slowly but surely developing the perfect recipe to take advantage. I'm very happy with my latest rendition, which has the added bonus of being super easy and packed with pantry staples. The base of the recipe is by Charles Phan, but I added a few spices at the end, which changes the flavor profile completely. —noodlefever
- 1 cup Cooked crab meat (I use king crab for ease)
- 8 ounces Mung bean or cellophane noodles
- 1 tablespoon canola oil (I used one that's garlic infused for extra flavor)
- 2 teaspoons minced garlic (about 2-3 cloves)
- 1 bunch scallions, thinly sliced
- 1 teaspoon cayenne pepper
- 1 tablespoon hot curry powder
- 1 teaspoon white pepper (optional)
- Soak noodles in hot water for ten minutes. Drain and let dry.
- Heat oil on high. When oil is quite hot, add garlic, green onions, stir quickly and then add crab. Cook for a few minutes, until crab is heated through.
- Add drained noodles. Then add sauce and mix well. Taste and adjust as necessary.
- Add spices and mix well.
- 1.5 tablespoons fish sauce (I used Red Boat)
- 2 tablespoons oyster sauce (I used Dragonfly)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons chicken broth (optional)
- Mix sauce ingredients together and add in step 3 (above).
- This recipe was entered in the contest for Your Best Recipe with Noodles