Remember when my mom put me through Vietnamese cooking Bootcamp before I moved to Japan? Well, this was one of the dishes she taught me but I hadn't made it in Japan until this week. Mostly because I wasn't sure what kind of noodles to buy but I gave it a guess this week and guessed right! Hooray! This is a super easy recipe if you can buy cooked crab meat easily. In Japan, it's a seafood aisle staple and not too expensive either.
Crab Cellophane Noodles (Mien Xao Cua)
two packs of cellophane noodle
one full cup of fresh cooked crab meat
3/4 cup chicken broth
one small white onion, finely chopped
salt and pepper 3 scallions chopped
1 tablespoon sesame oil
olive oil
1. Soak noodle with cold water for one minute. Drain and cut to preferred size (4-5 inches long)
2. Heat two table spoon of olive oil
3. Stir fry onion until clear
4. Fold in crab meat, add salt and pepper to taste
5. Cook two minutes at medium heat, and set aside the crab mix in a bowl.
6. Put pan back on the stove, bring two tablespoons spoon of chicken broth to boil7. Add the noodles and slowly spoon in chicken broth. The noodles will soak up the broth so keep adding more broth until the noodles look clear and tender, but be sure not to add too much broth at a time. This is process is similar to making risotto.
8. Fold in crab mix at low heat for one or two min. Add the sesame oil.
Transfer into a dish, garnish with cilantro or chives.
And as my mom said in her emailed recipe - "Voila, bon appetit!"
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