Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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.
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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.