Glass Noodles With Crab

chia's Note:

this can be an appetizer, side dish or main course. It's very light, perfect for warm weather, from the NY Times.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 2 (2 ounce) packages thin rice noodles (mung bean thread)
• 2 tablespoons neutral oil , like corn or canola
• 1 tablespoon minced garlic
• ¼ cup trimmed and minced scallion
• 1 cup crabmeat , free of shell
• 1 ½ tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• fresh cilantro , for garnish.

Directions:

1. Cover noodles in warm water for about 10 minutes.
2. Drain.
3. Put oil in a wok or large skillet, and turn heat to high.
4. A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab.
5. Toss, and stir to mix the ingredients.
6. Add the sauces, taste, and adjust seasoning as necessary.
7. Toss with sesame oil and remaining scallions.
8. Garnish, and serve.

Reviews

[Nolita_Food]

:P I was about to post this recipe. I made the dish last sunday, and it turned out great although I didn't have any oyster sauce on hand. One thing though, I found soaking the noodles in hot water a lot more effective.

[Rita~]

I found the noodles to be a bit hard to handle. Before soaking break them in half. I used a low sodium soy but found this still salty. It tasted wonderful hot and better cold. I will make this again but I will cut down on the fish, oyster sauce and soy by at least half. This is great for those hot days of summer. Very refreshing.I tossed in 1/4 cup cilantro! Garnish wasn`t enough for me. Sandy good stuff!