With the natural delectable taste of sea crab being combined with the goodness of “sotanghon” or glass noodles, this simple yet wonderful dish is a sure hit. This recipe was roughly taught to me by a Chinese friend who also has fascination with cooking. I adjusted and developed the ingredients to suit my taste and preference. The resulting dish is perfect for me and to some colleagues who tasted the dish when I prepared it before. I believe you will also like it.
To prepare, we need the following major ingredients: about 250 grm “sotanghon” or glass noodles and 2 pcs large fresh “alimasag” or sea crab. Soak the “sotanghon” noodles in warm water for about 5 minutes to soften. Thoroughly cleaned the crab and cut in the middle. Crack the claws (chelae) but keep them attached to the body.
The other ingredients are: 2 tbsp vegetable oil, 2 pcs thumb size ginger, peeled and julienned, 5 gloves garlic, peeled and minced, ¼ cup minced green onion, 3 cups crab or shrimp broth (you can use chicken broth if you don’t have, I did), 3 tbsp oyster sauce, 3 tbsp soy sauce, 1 tsp sugar and 3 stalks flat leaf parsley or 1 sml stalk celery, minced.
The cooking procedure is quite simple. In a heavy pan or “wok” heat the oil on medium setting. Add the ginger and stir, then the garlic followed by the green onion and continue sautéing. Increase the heat to high and add the crab pieces. Continue stirring and sautéing until the crab turn bright orange. If your crab has fat inside just like mine, you are assured of a pretty good dish.
Pour the broth, let it boil and continue simmering on medium heat. For the meantime combine the oyster sauce, soy sauce and sugar in a bowl and mix properly. Add this mixture to the pan and let the broth boil once again. Add the softened and drained “sotanghon” noodles and cover.
After a minute or two, uncover and stir everything to properly mix and evenly cook. Continue doing this until the noodle is cooked through and liquid is somewhat dried up. Sprinkle your parsley or celery on top and cook while stirring for one minute more.