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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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this can be an appetizer, side dish or main course. It's very light, perfect for warm weather, from the NY Times. Ingredients:
2 (2 ounce) packages thin rice noodles (mung bean thread) |
2 tablespoons neutral oil, like corn or canola |
1 tablespoon minced garlic |
1/4 cup trimmed and minced scallion |
1 cup crabmeat, free of shell |
1 1/2 tablespoons fish sauce |
1 tablespoon soy sauce |
2 tablespoons oyster sauce |
1 tablespoon sesame oil |
fresh cilantro, for garnish. |
Directions:
1. Cover noodles in warm water for about 10 minutes.
2. Drain.
3. Put oil in a wok or large skillet, and turn heat to high.
4. A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab.
5. Toss, and stir to mix the ingredients.
6. Add the sauces, taste, and adjust seasoning as necessary.
7. Toss with sesame oil and remaining scallions.
8. Garnish, and serve.
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