Glass Noodles With Crab
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2packages (2 ounces each) thin glass (mung bean thread) noodles
- 2tablespoons neutral oil, like corn or canola
- 1tablespoon minced garlic
- ¼cup trimmed and minced scallions
- 1cup crab meat, free of shell
- 1½tablespoons fish sauce
- 1tablespoon soy sauce
- 2tablespoons oyster sauce
- 1tablespoon sesame oil
- Fresh cilantro for garnish
Nutritional analysis per serving (2 servings)
399 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 2383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover noodles in warm water for about 10 minutes. Drain.
- Step 2
Put oil in a wok or large skillet, and turn heat to high. A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab. Toss, and stir to mix the ingredients.
- Step 3
Add the sauces, taste, and adjust seasoning as necessary. Toss with sesame oil and remaining scallions. Garnish, and serve.
Private Notes
Comments
needs black pepper. be ready to stir!
If you’re looking for Slanted Door’s crab noodle recipe, this ain’t it. It’s adapted from it, but not nearly as good and so salty it’s almost inedible. Ditch the soy sauce and sesame oil, add chicken broth, and then you’ll have it.
I have made this with both Dungeness crab and spot prawns, delicious in all ways. I would start by adding only half the sauce first and tasting, it was a bit too much salt and liquid for the amount of bean thread noodles.
needs black pepper. be ready to stir!
I agree. Next time I will use hot sesame oil!
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