Crab with Cellophane Noodles

This is one of the must-have dishes at The Slanted Door. When the New York Times first reviewed our restaurant, they loved it and the rest is history. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 6 servings
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3 1/2 ounces cellophane noodles (clear and thin)

3 1/2 ounces crab meat (Alaskan king crab or Dungeness), cooked

2 tablespoons canola oil

1 teaspoon sesame oil

1 1/2 teaspoons oyster sauce

1/4 cup green onions, thinly sliced, white and light green parts only

Cilantro, for garnish

2 tablespoons chicken stock or water, 2 tablespoons (29ml)


  1. Soak the noodles in warm water for 10 minutes, then thoroughly drain. The noodles should be fluffy and light, not clumped together. Do not chill the noodles while they’re draining and drying as it will ruin the texture. Remove the crab from the shell and break it up (if it’s uncooked, blanch it in water about 12 minutes)
  2. Heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the crab and green onion and briefly sauté, about 1 minute. Add the noodles, followed by the oyster sauce. Depending on how wet the noodles are, add a few tablespoons of chicken stock and continue to move the noodles around the wok for another few minutes, adding more stock if necessary. Finish with sesame oil and cilantro, stir until combined and serve immediately.

Cook’s Note

This recipe is halved in the video serving 2-3