crab & glass noodle stir fry

blentz8 avatar
By barbara lentz
from beulah, MI

glass noodles are also called cellophane noodle, mung bean vermicelli. This is good with hoisen sauce drizzled on top. Fresh crab meat is the best. Can use the canned crab meat but I like to get some snow crab legs and use the meat from them.

serves 2-4
prep time 20 Min
cook time 10 Min
method Stir-Fry

Ingredients For crab & glass noodle stir fry

  • 6 oz
    glass noodles
  • 2 Tbsp
    olive oil
  • 2 md
    shallot thinly sliced
  • 3 clove
    garlic minced
  • 2 stalk
    lemongrass white parts only thinly sliced
  • 1 md
    red bell pepper sliced
  • 6 oz
    crab meat chopped
  • 2 Tbsp
    fish sauce
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    sugar
  • 3
    green onions chopped
  • 1/2 c
    bean sprouts
  • microgreens for garnish

How To Make crab & glass noodle stir fry

  • 1
    Soak the noodles in hot water for 20 minutes. Drain and cut with kitchen scissors into smaller pieces.,
  • 2
    Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
  • 3
    Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
  • 4
    Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
  • 5
    Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
  • 6
    Place in bowls and top with bean sprouts, green onions and microgreens
  • 7
    Place in bowls and top with bean sprouts, green onions and microgreens

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