Crab Glass Noodles (Miến Xào Cua)
I feel like this dish is fairly obscure in the states. Even my memories of eating it are vague because my family didn’t make it so often, but it left an impression. Maybe it was because I’ve always preferred crab over lobster, or the slightly dry highly textured stir-fried noodles, or the generous amounts of pepper in the recipe. Either way, I was in love the first time I had a bite because it was so unique. Tip: I love topping mine with chili oil for added heat 🔥
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
4 BUNDLES OF GLASS/CELLOPHANE NOODLES
1/4 CUP DRIED WOOD EAR MUSHROOMS
1/2 CUP DRIED SHIITAKE MUSHROOM
8 OZ CRAB MEAT
3/4 CUP BEAN SPROUTS
1 CARROT, SHREDDED
1/2 WHITE ONION, SLICED
FISH SAUCE
BLACK PEPPER
OLIVE OIL
—DRESSING
1 TBSP WATER
1 TBSP LIME JUICE
1/2 TSP FISH SAUCE
1/2 TBSP GARLIC, MINCED
1 TSP SUGAR
Instructions
In two separate bowls, soak noodles and mushrooms to rehydrate for about 10-15 minutes.
Thinly slice the mushrooms. Mix the dressing.
In a pan, add oil and white onion and saute for a few minutes. Add crab meat and a drizzle of fish sauce and cook until heated through. Set aside.
In the same pan, add a bit more oil and mushrooms. Cook for a few minutes until softened. Add drained noodles and dressing and toss until combined. Add carrots and beansprouts and drizzle a bit more fish sauce and cook for a minutes. Top with a generous amount of pepper and mix well.