Vietnamese Crab Cellophane Noodles
This Vietnamese-inspired creation highlights King & Prince Jumbo Crab Sensations®, crafting out the dish. Paired with delicate cellophane noodles and crisp bean sprouts, each bite promises a memorable culinary experience.
Menu Part
Ingredients
| 4 | Ounces | Jumbo Crab Sensations® (Item# 004630) |
| 2 | Ounces | Cellophane Noodles, Uncooked |
| 1/2 | Ounce | Shitakes, Dried, Reconstitute and Julienne |
| 1/4 | Ounce | Wood-Ear Mushrooms, Dried, Reconstitute and Julienne |
| 1 | Ounce | Bean Sprouts |
| 1 | Ounce | Carrots, Julienne |
| 1 | Ounce | Onion, Sweet, Julienne |
| 1/2 | Cup | Chicken Stock |
| 2 | Teaspoons | Fish Sauce |
| 1/4 | Ounce | Scallions, Sliced 2-2 ½” |
| 3 | Tablespoons | Light Olive Oil |
| As Desired | Pepper, Fresh Ground | |
| Sauce: | ||
| 1 | Teaspoon | Sugar |
| 1 | Tablespoon | Water |
| 1/2 | Tablespoon | Lime, Fresh |
| 1/2 | Tablespoon | Garlic, Chopped |
| 1/2 | Teaspoon | Fish Sauce |
| Garnish: | ||
| As Desired | Cilantro, Fresh, Sprigs |
Directions
- Soak the noodles in water for approximately 20 minutes. Drain, rinse and reserve.
- Whisk all of the sauce ingredients together and set aside.
- In a sauté pan heat oil and add the Jumbo Crab Sensations, onions, mushrooms and carrots.
- Add the noodles, the stock, fish sauce, scallions and bean sprouts.
- Plate the noodles and sprinkle with pepper and the sauce. Garnish with fresh cilantro sprigs.
