Executive chef/owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven's Dog in San Francisco, California.
(Serves 2 to 4 as part of a multi-course meal)
Dungeness crab is available December through February, and June
- 4-ounce package dried cellophane noodles
(also called mung bean noodles, mung bean threads, crystal noodles or glass noodles)
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- 1/2 cup picked Dungeness crabmeat
- 1/4 cup green onion, diced into 1/4-inch pieces
- 1 1/2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1/2 tablespoon sesame oil
- 3-4 sprigs cilantro leaves for garnish
- Soak the noodles in very hot water for 2 to 3 minutes, then drain.
- Heat a wok or large skillet on high heat.
- Add the oil and heat until it begins to smoke.
- Add the garlic and crab. Cook for about 30 seconds, tossing and stirring to mix the ingredients together.
- Add the noodles and stir to mix all the ingredients.
- Continue to toss and stir, adding the fish sauce and oyster sauce.
- Add the sesame oil and green onion and combine well with the other ingredients.
- Garnish with cilantro if desired and serve immediately.
- Cellophane noodles, fish sauce and oyster sauce can be found in many supermarkets as well as in Asian markets.
- Make sure the wok gets very hot so the food cooks quickly.
- Don't put too much food in the wok at one time. If you overcrowd the wok you'll get too much steam and your food will be soggy.
- If you've got a lot of food to cook (or a small wok), don't put everything in at once. Cook in small batches.
- Don't over-soak the noodles or they will break into pieces when you add them to the stir fry.