Empty My Fridge
Savor the Flavor: Vietnamese Crab & Glass Noodle Stir-Fry
Ingredients
- Noodle · dried4 ½ oz
- Butter1 tbsp
- Shallot · minced¼ cups
- Crab½ cups + 4
- Fish sauce½ tsp
- Onion · thinly sliced¼
- Scallion2
- Shiitake mushroom · sliced dried½ cups
- Black fungus · sliced dried½ cups
- Carrot · julienned¼ cups
- Chicken broth⅔ cups
- Black pepper1 tsp
- Cilantro · for garnish
- Lime · quartered1
Instructions
- Prepare the bean thread noodles as the package says, or soak them in warm water for 30 minutes.
- Melt the butter in a medium pan over medium heat.
- Add the shallots and cook, stirring often, until fragrant, about 2 minutes. Stir in the lump crab and the crab claws if using.
- Add the fish sauce, stir, and cook for another 30 seconds. Remove everything from the pan and set aside.
- In the same pan over low heat, cook the onion and scallion whites, stirring, until fragrant, about 30 seconds. Add the shiitake, wood ear mushrooms and carrots.
- Add ⅓ cup of the chicken broth and cook, stirring, until the vegetables soften, about 2 minutes.
- Add the soaked noodles and the remaining ⅓ cup of broth. Stir gently until the noodles turn clear, about 3 minutes.
- Return the crab mixture to the pan and stir to combine. Serve with cilantro and lime.
Summarized from Tasty's video. Watch it for the details.
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