Glass Noodles With Crab Recipe

Name: Glass Noodles With Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 ounce) packages thin rice noodles (mung bean thread); 2 tablespoons neutral oil, like corn or canola; 1 tablespoon minced garlic; 1/4 cup trimmed and minced scallion; 1 cup crabmeat, free of shell; 1 1/2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil; fresh cilantro, for garnish.

Servings: persons

2 (2 ounce) packages thin rice noodles (mung bean thread)
2 tablespoons neutral oil, like corn or canola
1 tablespoon minced garlic
1/4 cup trimmed and minced scallion
1 cup crabmeat, free of shell
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
fresh cilantro, for garnish.

1
Cover noodles in warm water for about 10 minutes.
2
Drain.
3
Put oil in a wok or large skillet, and turn heat to high.
4
A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab.
5
Toss, and stir to mix the ingredients.
6
Add the sauces, taste, and adjust seasoning as necessary.
7
Toss with sesame oil and remaining scallions.
8
Garnish, and serve.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (2 ounce) packages thin rice noodles (mung bean thread), 2 tablespoons neutral oil, like corn or canola, 1 tablespoon minced garlic, 1/4 cup trimmed and minced scallion, and more.

Yes, Glass Noodles With Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Glass Noodles With Crab

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