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Crab and Glass Noodles

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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.

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  1. 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

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

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

      2 Replies
      1. re: nooodles

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

        1. re: Keri T.

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

        http://www.e-cookbooks.net/articles/v...
        http://www.e-cookbooks.net/recipes1/v...