CRAB NOODLES

A dish made with mung bean threads and crab meat. Delicious crab noodles can be made for any kind of event.

Noodles are often served at Chinese New Year’s dinner because the Chinese eat a lot of rice and noodles, so this is a good choice. There is always a dish of noodles for Chinese New Year to go with all the great food.

In Malaysia, when my family has Chinese celebrations, we always make a big bowl of noodles as one of the offerings to our ancestors. They are either egg noodles or fried vermicelli.

Lobster yee mein and chow mein are two other popular noodle dishes at restaurants, and they are both made with noodles.

A new recipe for crab noodles made with cellophane noodles and crab meat, with bean sprouts, sliced onions, eggs, and chopped scallions, is what I’m going to share with you for the Chinese New Year. You can serve this crab noodles recipe for Chinese New Year or Vietnamese Tet, which is great because you can serve it both ways.

It’s always good to try something new once in a while. I love the taste and how it looks, and your family and guests will be impressed by it.

Crabmeat frozen is very convenient, but the crab meat doesn’t taste as it should. To get fresh crab and pick the flesh yourself if you have time, you should.

If you have a good seafood market, get lump crab meat. This recipe will be worth it.

It was my new Canon EOS 5D Mark II that I took pictures of my crab noodles.

When I take pictures of food, I try new things (primarily because I am practicing for my cookbook). I like the rustic, old wood background that many beautiful food blogs use.

There are even reclaimed wood boards with different colors and backgrounds. I’m excited to use them for food photography in my cookbook.

Take a look at my other Chinese New Year recipes: ginger and scallion fish, soy sauce chicken, and pineapple tarts and rolls.

Sincerely, I appreciate your interest in Chinese New Year dishes.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 407 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• LOTUS ROOT SOUP
• BROCCOLI AND SCALLOPS
• SHRIMP OMELET
• ASAM PEDAS FISH

INGREDIENTS

• 2 garlic, finely chopped
• 2 tablespoons fish sauce
• 2 eggs, lightly beaten
• 4 tablespoons oil
• 3 oz. (85 g) picked crab meat
• 1/4 teaspoon sesame oil
• 1 tablespoon oyster sauce
• 8 oz. mung bean noodles
• 3 dashes white pepper powder
• 4 oz. mung bean sprouts, roots removed if you like
• 1/2 onion, thinly sliced
• 3 stalks scallions, cut into 2-inch lengths
• Salt to taste
• 1/2 tablespoon sugar

Instructions

1. To soften the mung bean noodles, soak them for about 20 minutes in warm water. A colander can be used to drain the mixture.
2. Add 3 tablespoons of frying oil to a wok and bring it to a boil. The oil should be high before adding the garlic and onions. Stir in the crab meat and mix thoroughly. Because frozen crab meat tends to be less flavorful, add 1 teaspoon of fish sauce to the crab meat to season it. If you are using fresh crab flesh, this step is unnecessary.
3. Mung bean noodles should be placed in a wok with the other ingredients before the white pepper powder and oyster sauce is added. To ensure an even mixture, stir it constantly. Add mung bean sprouts and toss for a few seconds before serving.
4. Remove the noodles from the skillet and drizzle in the remaining 1 tablespoon of oil.
5. Push the mung bean noodles on the eggs and heat for about 10 seconds before adding the beaten eggs.
6. Flip the noodles after a few more seconds of cooking. Blend the noodles and eggs together with a fork. Stir in the scallions before dishing up and serving the noodles right away.