Vietnamese · Dinner
Stir-Fried Glass Noodles with Crab
Glass noodles wok-tossed with fresh crab meat, egg, shiitake mushrooms, garlic, and scallion, finished with fish sauce and white pepper. The noodles stay springy and translucent, soaking up a light savory-sweet sauce while the crab keeps its delicate texture. Served hot straight from the wok as a Vietnamese noodle plate.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
408Calories
29.8gProtein
12.1gFat
45.8gCarbs
3.1gSugar
2.6gFiber
1518mgSodium
135mgChol
2.4gSat Fat
440mgPotassium
102mgCalcium
3.8mgIron
10.2mcgVitamin B12
6mgVitamin C
gluten-free
low-calorie
rich-umami
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Soak the glass noodles in warm water for 10 minutes until pliable, then drain and snip into shorter lengths with scissors.
2
Prep
Pick over the crab meat to remove shell fragments. Soak shiitake mushrooms in warm water for 10 minutes, then slice. Mince the garlic and thinly slice the onion.
3
Heat
Warm the vegetable oil in a wok over medium-high heat for 30 seconds. Pour in the beaten egg and scramble for 1 minute until cooked through, stirring constantly; push to the side.
4
Heat
Add the minced garlic and sliced onion, tossing constantly over medium-high heat for 1 minute until fragrant and the garlic turns golden without browning.
5
Heat
Add the shiitake and crab meat, tossing gently over high heat for 1 minute until the crab is warmed through and glossy.
6
Heat
Add the noodles, fish sauce, sugar, and white pepper to the wok, tossing constantly over high heat for 2 minutes until the noodles turn glassy and evenly coated.
7
Heat
Add the scallions and toss for 20 seconds over high heat until just wilted and bright green.
8
Plate
Transfer the noodles to a plate, scatter cilantro leaves over the top, and serve with a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g fresh crab meat, picked over for shell
- 3.6 oz100g dried glass (mung bean) noodles
- 22 eggs
- 4 cloves4 cloves garlic
- 44 scallions
- 11 small onion
- 44 dried shiitake mushrooms, soaked
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp cilantro leaves
