1 tablespoon cornstarch

1 tablespoon cold water

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon oriental sesame oil

8 ounces dried Chinese egg noodles

4 tablespoons peanut oil, divided

2 garlic cloves, minced

2 tablespoons ginger, grated

2 medium carrots, cut in half and then thinly sliced on the bias

1 red pepper, cut into thin strips

1 yellow pepper, cut into thin strips

1 cup napa cabbage, thinly chopped

4 ounces of snow peas, cut on diagonal into matchstick-size strips

2 cups bean sprouts

1 pound cooked dungeness crabmeat

2 large green onions, white and pale green parts minced, tops cut into 1-inch pieces


1. Stir cornstarch and 1 tablespoon cold water in small bowl to blend. Mix in soy sauce, sugar and sesame oil.

2. Add noodles to a pot of salted boiling water and cook until just tender but still firm to bite, about 3 minutes. Drain well and toss with 1 tablespoon peanut oil. Season the noodles with salt and pepper.

3. In small non-stick pan over medium-high heat, place a handful of noodles into the pan and flatten with a spatula. Cook for about 2-3 minutes until crispy and golden brown and then flip and continue cooking on the other side. Remove and keep warm in 250*F oven.

4. Heat a large sauté pan or wok to high. Add 2 tablespoons of peanut oil. Add the ginger, garlic and sauté for 1 minute. Add carrots, peppers, Napa cabbage, snow peas, and beans sprouts. Stir-fry until carrots are just crisp-tender, about 2 minutes. Add the Dungeness crab and scallions. Stir cornstarch mixture and add to wok. Cook until sauce thickens, stirring often, about 2 minutes. Season with salt and pepper.

5. To serve, place a crispy noodle cake on a plate and ladle the Dungeness crab stir-fry on top.

See more: Chinese, Chinese New Year, Dinner, Main, Shellfish

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