This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Asian Crab Noodles
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- #79704
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces dried Chinese wheat noodles or angel hair pasta
peanut oil for coating
1/4 cup fish or chicken stock
2 tablespoons thai fish sauce or soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 egg
1/2 pound crab meat
3 cloves garlic, minced
1 piece (1/8" long size) fresh ginger, peeled and grated
1/4 cup fresh cilantro for garnish, chopped
directions
Cook the noodles in boiling salted water until soft. Drain, rinse with cold water, and transfer to a bowl. Pour on 1 or 2 tablespoons of oil and toss to evenly coat. Chill.
In a small bowl, mix together stock, fish or soy sauce, brown sugar, and lime juice and reserve.
In another bowl, beat the egg and mix in crabmeat.
Heat a large skillet or wok over high heat. Lightly coat with oil. Add the crab-egg mixture and stir-fry about a minute. Push mixture to the pan's edges.
In the center, add the garlic and ginger, and stir-fry less than a minute. Add the noodles and stir-fry, combining all the ingredients, about 5 minutes. Pour in the reserved stock mixture and continue tossing and cooking 5 minutes longer to thoroughly heat and develop the flavors.
Tip out onto a platter, garnish with cilantro, and serve hot or cold.
added by
jimdavis
nutrition data
644 calories, 9 grams fat, 96 grams carbohydrates, 41 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
January 21, 2011
I was craving an Asian crab noodle dish and came across this one in my web search. It seemed like just what I was looking for. And it was. It's delicious and pretty easy to make, especially if you prep all the ingredients first. I didn't cook it for as long as suggested in the last step because I didn't want it to dry out, but otherwise the instructions were solid. I added some chopped scallions & a little Siracha. My 6-year-old loved it, too.