Best 2 Cellophane Noodles With Crab And Black Pepper Recipes
Indulge in a culinary journey with our tantalizing cellophane noodles with crab and black pepper. This delectable dish combines the delicate texture of cellophane noodles with the sweet flavor of crab and the bold kick of black pepper. Our article features a diverse collection of recipes, each offering a unique twist on this classic combination.
From the simplicity of a stir-fried version to the richness of a creamy sauce variation, our recipes cater to a wide range of preferences. Discover the vibrant flavors of Thailand with our Pad Woon Sen, where cellophane noodles are tossed with crab, vegetables, and a zesty sauce. Experience the comforting warmth of our Vietnamese Bun Xao Cua, where crab and vermicelli noodles are enveloped in a luscious tomato-based broth. For a delightful fusion, try our Singaporean take on cellophane noodles, featuring a medley of seafood and a flavorful curry sauce.
Elevate your culinary skills with our comprehensive guide, providing step-by-step instructions, cooking tips, and ingredient substitutions. Whether you're a seasoned cook or just starting your culinary adventure, our recipes are designed for success. Dive into the world of cellophane noodles with crab and black pepper and let your taste buds embark on an unforgettable journey.
CRAB WITH CELLOPHANE NOODLES
This is one of the must-have dishes at The Slanted Door. When the New York Times first reviewed our restaurant, they loved it and the rest is history. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Charles Phan
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
Tips:
- Choose the right noodles: Cellophane noodles, also known as glass noodles or bean thread noodles, are thin, translucent noodles made from mung bean starch. They have a delicate texture and a mild flavor, making them a great choice for stir-fries, salads, and soups.
- Soak the noodles before cooking: Cellophane noodles are typically sold dried. Before cooking, soak them in hot water for 5-10 minutes, or until they are softened. This will help to prevent them from sticking together and becoming rubbery.
- Use a large skillet or wok: When stir-frying cellophane noodles, it is important to use a large skillet or wok so that the noodles have plenty of room to move around. This will help to prevent them from sticking together and becoming mushy.
- Cook the noodles quickly: Cellophane noodles cook very quickly, so it is important to stir-fry them for only a few minutes. Overcooking will make them soft and mushy.
- Add the sauce at the end: The sauce for cellophane noodles should be added at the end of the cooking process, so that it has time to coat the noodles without overcooking them.
Conclusion:
Cellophane noodles are a versatile and delicious ingredient that can be used in a variety of dishes. They are a great choice for those who are looking for a healthy and low-calorie meal. With their delicate texture and mild flavor, cellophane noodles are a great way to add a touch of elegance to any dish.
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