A good variation for when we’ve caught so many crabs that we’re actually tired of simple preparations.
1 package (3½ 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
½ pound fresh crab meat, cartilage removed
¼ cup chopped green onions
Place the noodles in a large bowl.
Cover with warm water and allow to sit for 20 minutes. Drain and pat dry.
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.
Add the crabmeat. Season with the fish sauce and black pepper. Continue to stir-fry for 2 minutes.
Add the noodles and green onions. Stir-fry for 1 minute. Remove and serve on a large platter.
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