This is one of my favorite crab recipes (original recipe was from a Ken Hom cookbook many years back) that has never failed with guestsâ€¦ Take several handfuls of dry sotanghon (glass noodles or mung bean noodles)and soak it in some warm water until soft and drain. Clean some good alimango (mud crab) and cut into large pieces. Heat up a pan and oil and when it is smoking, add 2-3 tablespoons of finely chopped ginger, then 1 tablespoon of chopped garlic and 3-4 tablespoons of sliced shallots and stir briskly. Add the crab pieces and toss for a minute or two, still on high heat.
Add several cups of chicken stock (how much depends on volume of noodles and desired soupiness post cooking) and 2-3 tablespoons of Kikkoman soy sauce, 2-3 tablespoons of oyster sauce and Â½ tablespoon of sugar. Add the noodles and cook until soft and liquid has been sucked into the noodle and brings flavor, about 10 minutes. Add some chopped wansoy (coriander) and cook a minute longer, then serve hot with lots of steamed rice. The crab is delicious and distinct, yet the noodles are highly flavorful and go well with the rice. This is an easy, fool-proof dish that I must have at least once a quarter! My photos here are a bit misleading â€“ they look like sotanghon with crab rather than crab with sotanghonâ€¦ adjust volumes of ingredients to your likingâ€¦and enjoy!