Crabby noodles with snow peas, from The Gluten Free Asian Kitchen

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Hi! Happy New Year! We’re trying to eat healthy this month, like everyone else in the world, but it’s not going so great. Alex has a cold so we’re on a strict chicken noodle or dumpling soup diet. Before he got sick, though, I made these awesome noodles from this cookbook I for got Christmas from my dad, The Gluten-Free Asian Kitchen. I’ve made a few recipes from it so far and it’s pretty great. These noodles are easy and delicious and fresh. I tossed in some leftover shrimp, and put more cilantro and scallions on the table for serving.

Crabby noodles with snow peas
from  The Gluten-Free Asian Kitchen

1 package mung bean noodles (otherwise known as jellyfish noodles)
4 T veg oil
6 scallions, chopped up (plus more for the table)
4 cloves minced garlic (I used 6)
1/4 lb chopped up snow peas
8oz real crabmeat, picked through for shell pieces
1/2 c chopped cooked shrimp
1/2 c clam juice
2 T fish sauce
1/3 c cilantro (plus more for the table)

Pour boiling water over the noodles and let them sit for a minute or two until soft and stretchy (the book says to use hot tap water but I let mine soak for half an hour and nothing happened, so boiling water did the trick almost immediately). Drain the noodles and chop them up with scissors.
Heat half of the oil over medium heat and cook the scallions and garlic for a minute, then add the snow peas and cook another minute. Add the rest of the oil and the crab, shrimp and noodles, stirring well. Add the clam juice and fish sauce and cook a few more minutes, until most of the liquid is absorbed. Remove from heat and toss with cilantro. Serve with more cilantro, scallions, and hot sauce if you wish.

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Here is a photo of my puppy, who is growing up very fast.

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