HOME > Chowhound > Home Cooking >
Do you create unique foods? Get great advice

Crab and Glass Noodles

Keri T. Jan 5, 2005 04:29 PM

Last year in the NY Times, there was a recipe for crab and glass noodles from the Slanted Door restaurant in SF; I've lost my printed copy of the recipe, does anyone happen to have it? I've tried to do a web search but couldn't find anything. Thanks.

  1. a
    annie Jan 6, 2005 10:02 AM

    The first address is for an article about the Slanted Door and the second address is the receipe.


    1. n
      nooodles Jan 5, 2005 06:41 PM

      Does the dish come out crispy? Trying to get a sense of what I'm aiming for...

      2 Replies
      1. re: nooodles
        Keri T. Jan 5, 2005 10:15 PM

        No, it's more like an asian pasta dish.

        1. re: Keri T.
          Carb Lover Jan 5, 2005 11:08 PM

          Yes, the noodles won't get crispy like in Singapore noodles, but rather will be more like a chow mein. Glass or mung bean noodles are much more delicate and fine than egg noodles, so don't overcook or oversauce. This recipe sounds very simple but delicious as long as one uses fresh, sweet crab.

      2. c
        Carb Lover Jan 5, 2005 05:26 PM

        You can access the NY Times article but it costs $ since it's now archived. Fortunately, found the recipe at another site (linked below). Included the Bittman article for those interested. Scroll down to the bottom of the article for the recipe.

        Looks like a good, authentic recipe. My mom makes this and in Vietnamese it's called "mien xao cua"--literally "noodle fried crab." I may make this soon myself...

        Link: http://www.e-cookbooks.net/articles/v...

        1 Reply
        1. re: Carb Lover
          Keri T. Jan 5, 2005 05:35 PM

          Thanks!! I was trying not to spend the money on priciple. It was really good and easy you should try it.

        Show Hidden Posts