Vietnamese Crab And Glass Noodle Stir-Fry
Vietnamese Crab And Glass Noodles (Miến Xào Cua) is a flavorful dish that combines tender, succulent crabmeat with chewy glass noodles stir-fried to perfection. Infused with aromatic garlic, shallots, and a savory blend of soy and fish sauces, this dish is topped with fresh herbs, crispy fried shallots, and a hint of peppery spice 🌿🦀🍜 Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
Total Time
1 hr
1 hr
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
1 hr
1 hr
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- 4.5 oz dried bean thread noodles
- 1 tablespoon unsalted butter
- ¼ cup minced shallots
- ½ cup lump crabmeat
- 4 crab claws, optional
- ½ teaspoon fish sauce
- ¼ small onion, thinly sliced
- 2 scallions, white parts onlies, cut into 2-inch pieces
- ½ cup sliced dried shiitake mushrooms
- ½ cup sliced dried wood ear mushrooms
- ¼ cup julienned carrots
- ⅔ cup chicken broth, divided
- 1 teaspoon black pepper
- fresh cilantro, for garnish
- 1 lime, quartered
Preparation
- Prepare the dried bean thread noodles as packaged, or soak in warm water for 30 minutes before starting this recipe.
- Melt the butter in a medium-sized pan over medium.
- Add the shallots. Cook, stirring occasionally, until they’re fragrant, about 2 minutes. Stir in the lump crab and optional crab claws.
- Add the fish sauce, and mix to combine. Cook the mixture, stirring, for another 30 seconds, then remove from the pan, and set aside.
- To the same pan, add the sliced onion and scallion whites. Cook over low heat, stirring, until fragrant, about 30 seconds. Add the shiitake mushrooms, wood ear mushrooms, and carrots.
- Add ⅓ cup of the chicken broth, and cook, stirring, until the veggies soften, about 2 minutes. Add the soaked bean thread noodles and the remaining ⅓ cup of broth. GENTLY stir to cook until the noodles turn clear, about 3 minutes.
- Add the crab back in, stirring to combine. Serve with cilantro and lime.
- Enjoy!
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