crab & glass noodle stir fry
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.
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
2-4 serving(s)
Ingredients
- 6 ounces glass noodles
- 2 tablespoons olive oil
- 2 medium shallot thinly sliced
- 3 cloves garlic minced
- 2 stalks lemongrass white parts only thinly sliced
- 1 medium red bell pepper sliced
- 6 ounces crab meat chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 3 green onions chopped
- 1/2 cup bean sprouts
- microgreens for garnish
How To Make crab & glass noodle stir fry
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Step 1Soak the noodles in hot water for 20 minutes. Drain and cut with kitchen scissors into smaller pieces.,
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Step 2Add 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.
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Step 3Add 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.
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Step 4Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
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Step 5Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
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Step 6Place in bowls and top with bean sprouts, green onions and microgreens
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Step 7Place in bowls and top with bean sprouts, green onions and microgreens
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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