THAI CRAB WITH CELLOPHANE NOODLES
Ilene Bernstein
A good variation for when we’ve caught so many crabs that we’re actually tired of simple preparations.
ingredients
- 1 package (3 1/2 ounces) of cellophane noodles
- 2 tablespoons vegetable oil
- 2 tablespoons chopped shallots
- 1 cup thinly sliced snow peas
- 1-ounce of dried woodear mushrooms, reconstituted in water
- 2 teaspoons chopped garlic
- 1 cup bean sprouts (packed)
- Fish sauce (nuoc mam or nam pla)
- Freshly ground black pepper
- 1/2 pound fresh crab meat, cartilage removed
- 1/4 cup chopped green onions
directions
- 1
Place the noodles in a large bowl.
- 2
Cover with warm water and allow to sit for 20 minutes. Drain and pat dry.
- 3
In a wok, over medium heat, add the oil. When the oil is hot, add the shallots, peas, mushrooms, garlic and bean sprouts. Season with the fish sauce and black pepper. Stir-fry for 1 minute.
- 4
Add the crabmeat. Season with the fish sauce and black pepper. Continue to stir-fry for 2 minutes.
- 5
Add the noodles and green onions. Stir-fry for 1 minute. Remove and serve on a large platter.
Source: Ilene Bernstein
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