Cellophane Noodles With Crab And Black Pepper Food

CRAB WITH CELLOPHANE NOODLES

Steps:

• Soak the noodles in warm water for 10 minutes, then thoroughly drain. The noodles should be fluffy and light, not clumped together. Do not chill the noodles while they're draining and drying as it will ruin the texture. Remove the crab from the shell and break it up (if it's uncooked, blanch it in water about 12 minutes)
• Heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the crab and green onion and briefly sauté, about 1 minute. Add the noodles, followed by the oyster sauce. Depending on how wet the noodles are, add a few tablespoons of chicken stock and continue to move the noodles around the wok for another few minutes, adding more stock if necessary. Finish with sesame oil and cilantro, stir until combined and serve immediately.

CELLOPHANE NOODLES WITH CRAB AND BLACK PEPPER

Steps:

• In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well. Measure the mixture; you want about 3/4 cup total. Add water if needed.
• In a wok or large skillet, heat the oil over medium heat. Add the shallot and stir-fry for about 2 minutes, or until soft. Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soft en. They noodles will look a bit dry.
• Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump. In about 2 minutes, the noodles will become translucent and lightly golden.
• Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper. Transfer to a serving plate and serve immediately.

GLASS NOODLES WITH CRAB

Steps:

• Cover noodles in warm water for about 10 minutes. Drain.
• Put oil in a wok or large skillet, and turn heat to high. A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab. Toss, and stir to mix the ingredients.
• Add the sauces, taste, and adjust seasoning as necessary. Toss with sesame oil and remaining scallions. Garnish, and serve.

STIR-FRIED CELLOPHANE NOODLES

Steps:

• Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
• Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
• Slice ginger, green onion, and pork.
• Heat oil in skillet.
• Stir fry ginger, pork, and mushrooms for 2 minutes.
• Add green onions, chicken broth, bouillon cube, and soy sauce.
• Bring to boil; simmer for 5 minutes.
• Add noodles, vinegar, salt and pepper.
• Stir to mix.
• Simmer another 5 minutes.

CELLOPHANE NOODLES WITH GARLIC, CUCUMBERS AND CILANTRO - WW

Steps:

• Bring a large pot of water to a boil. Add noodles, simmer 3 minutes and drain.
• Stir together cilantro, garlic, oil, vinegar, sugar and fish sauce in a large bowl. Add noodles, carrots, snowpeas and cucumber; toss well. Yields about 1 1/2 cups per serving.