Spicy Garlic & Crab Glass Noodles

I was binge watching the Netflix Series “Street Food Asia” and came across an episode that featured the remarkable chef JayFai of Bangkok where she was showcasing her world famous crab omelette. I immediately went to the store and purchased some jumbo crab meat. While I was at the store, I was struck with an idea to create a dish that could combine the aspects of the omelette into a dish with glass noodles. I was super hyped about the way that it turned out so I posted it on my IG. From there, I got a few requests to share the recipe so here it is!

Captured by: @seoulfullyinspired

INGREDIENTS

• 8oz Jumbo Lump Crab Meat

• Fresh Cut French Green Beans (not frozen or canned, I used half of an 8oz bag and cut them into 1 inch pieces)

• 2 Eggs

• Soy Sauce (1-2 tsp for eggs & 1/4 cup for the main dish)

• Fish Sauce

• Rice Vinegar (2 tbsp)

• Ginger (1 tsp)

• 1/2 Cup Chopped Scallions

• 5 Cloves Chopped Garlic (feel free to go heavier if you would like)

• Sweet Potato Glass Noodles ( I used 2 packs of Chung Jong One)

• Coarse Ground Korean Red Pepper Flakes (Gochugaru) (2-4 Tbsp)

• Red Garlic Chili Paste (I used Huy Fong)

• Crushed Red Peppers (2-3 tsbp)

• Veggie Broth (1/4 cup)

Let’s. Do. This.

1. Start by following the instructions for making the glass noodles. Typically I would boil water and pour it over the noodles in a large mixing bowl or pot and let it sit there for about 20-30 minutes to soften. Note this doesn’t cook the noodles all the way through, we will still add this to our pan later on in the recipe to finish cooking. Be sure the set a timer to come back to these noodles and drain them. Then drizzle a little bit of sesame oil to prevent them from sticking and set to the side.

2. While the noodles are softening, you can begin the rest of the dish. Start by cracking 2 eggs into a pan over medium heat. Let the eggs set for 1 minute before you break into the yolk for a light scramble. Drizzle in 1-2 tsp of soy sauce as its cooking. Remove from heat and set aside once it’s cooked all the way through.

3. In the same pan, coat the bottom with a layer of sesame oil. Add in the scallions and garlic and stir until fragrant. You can add in 1-2 tsp of the crushed red pepper once you reach that fragrant garlicky smell (use your discretion based on your preference for spice).

4. Add the chopped green beans to pan along with 1-2 tbsp of the Korean red peppers (coarse ground) and continue to stir to evenly coat them.

5. Add in 2-3 dashes of the fish sauce, 2 tbsp of rice vinegar and the soy sauce. The soy sauce and the fish sauce will add salt to the dish but the vinegar will help balance it out. You can also add in 1 tsp of minced ginger at this point.

6. Pour in the veggie broth, crab meat and add a little spice :) with a bit more Korean red pepper flakes and 1-2 Tbsp of red chili paste (use your discretion for the level of spiciness). Let the mixture come to a simmer.

7. Add the glass noodles to the mixture and turn the heat to a low/medium. Let the noodles cook for about 7 mins and then add in the eggs. toss the noodles around to evenly coat.

8. Plate and serve with some garnish of your choice and a dollop of chili oil.