Dungeness Crab with Cellophane Noodles
Dungeness crab…with its sweet, succulent, ocean-y taste is paired with umami-laden cellophane noodles in this outstanding yet very easy recipe by Charles Phan.
Charles Phan’s The Slanted Door: Modern Vietnamese Food cookbook captures the essence of his San Francisco Bay Area restaurants’ iconic dishes. This dish is one of their most popular.
Dungeness Crab with Cellophane Noodles Recipe
Ingredients
- 3 1/2 oz. cellophane (glass) noodles (I like Korean noodles made from sweet potato starch)
- 2 t. toasted sesame oil, divided
- 1 T. avocado oil (Phan uses canola)
- 3 1/2 oz. cooked, shelled, dungeness crab meat (half leg meat, half shoulder meat)
- 1/4 c. scallions, thinly sliced, divided
- 4 T. chicken stock
- 1 t. fish sauce
- 1 1/2 t. oyster sauce
- 1 t. soy sauce (my addition)
- 3/4 t. grated ginger (my addition)
- fresh ground black pepper
- cilantro
- red jalapeño, thinly sliced (my addition)
Method
Cook noodles according to package instructions. Drain and toss with one teaspoon of sesame oil.
Heat avocado oil in a wok or non-stick skillet. Add crab and most of the scallions (reserve a few slices for garnish). Sauté for one minute.
Mix chicken stock, fish sauce, oyster sauce, soy sauce, and ginger together in a small bowl.
Add noodles and chicken stock mixture to the skillet. Stir-fry for 1 to 2 minutes.
Plate the crab dish immediately. Finish with a drizzle of sesame oil, several grinds of black pepper. Garnish with cilantro, red jalapeño, and scallions.
🦀🦀 MORE DUNGENESS 🦀🦀
Crab Lovers’ Crab Louie here
Chilled Zucchini Soup with Dungeness Crab here
Dungeness Crab Nigiri here
Dungeness Crab and Avocado Rice Bowl here
Fire-Roasted Aguachile with Spot Shrimp and Dungeness Crab here
Jimmy Buffett’s Favorite Seafood Gumbo here