Name: Crab with Cellophane Noodles
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 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)

Level: Easy

Total: 20 min
Active: 10 min

Yield: 6 servings

Ingredients

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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)

Directions

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)
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.