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
Ingredients
- Main Dish
-
1 cup
Cooked crab meat (I use king crab for ease)
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8 ounces
Mung bean or cellophane noodles
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1 tablespoon
canola oil (I used one that's garlic infused for extra flavor)
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2 teaspoons
minced garlic (about 2-3 cloves)
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1 bunch
scallions, thinly sliced
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1 teaspoon
cayenne pepper
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1 tablespoon
hot curry powder
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1 teaspoon
white pepper (optional)
- Sauce
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1.5 tablespoons
fish sauce (I used Red Boat)
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2 tablespoons
oyster sauce (I used Dragonfly)
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1 tablespoon
soy sauce
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1 tablespoon
sesame oil
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2 tablespoons
chicken broth (optional)
Directions
- Main Dish
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Soak noodles in hot water for ten minutes. Drain and let dry.
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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.
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Add drained noodles. Then add sauce and mix well. Taste and adjust as necessary.
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Add spices and mix well.
- Sauce
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Mix sauce ingredients together and add in step 3 (above).
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