Crab Noodles

5 from 1 vote

This is an adaptation of Charles Phan's Crab with Cellophane Noodles dish at The Slanted Door. Fresh crab and green onion are cooked in a sweet and salty sauce that is tossed with noodles and finished with fresh green onion, sesame, and cilantro.

Course Main Course

Cuisine Asian, Chinese

Keyword asian, crab, dairy-free, dinner, easy, egg-free, fast, kelp noodle, lunch, main, nightshade-free, nut-free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 98kcal

Author Jenny Ross

Ingredients

2 ounces Kanteen Noodles or other kelp noodles
1 tablespoon avocado oil
8 ounces Dungeness or blue crabmeat
1/4 cup thinly sliced green onions white and light green parts, darker greens reserved
1/4 cup chicken stock
1 teaspoon fish sauce
1/4 cup coconut aminos
1/4 teaspoon ground black pepper
cilantro for garnish, optional

Instructions

Prepare noodles: soak the noodles in water as if you were making hot tea (do not boil the noodles or they will melt). Set aside and allow them to soak as you prepare the rest.
Remove the crab from the shell and break it up (if it’s uncooked, blanch it in generously salted water for about 12 minutes).
Heat a pan over high heat and when hot, add the oil and heat until shimmering. Add the crab and green onion and cook for about 1 minute. Add the coconut aminos, fish sauce, and chicken stock. Cook until very little liquid remains. Off heat, add the sesame oil and noodle. Toss to coat the noodles in the sauce and serve with the reserved green onions.

Notes

If you are using the Kanteen Noodles, do not cook them but rather add them off heat as they have a tendency to melt when too hot. If you are making this with the more traditional kelp noodle, add them to the boiling sauce and cook on the stovetop a bit so that they absorb the sauce.

Nutrition