It’s been a while since we have made this simple and delicious house favorite — alimango with sotanghon. It seems that chili crab has won out the last several times we have had access to fresh crab, but not the other day… We had 3 kilos of live mud crabs, and a package of nice sotanghon or rice vermicelli, so off to the kitchen we go…
I have featured this dish eons ago, but it’s worth revisiting for newer readers or old-timers looking for new old dishes to cook when avoiding meat. First, clean your crabs, see this popular post, and set them aside. In a large pot or pan, saute lots of minced ginger, garlic and onion in vegetable oil. Add the crab pieces and stir for a few minutes, until the crab is just slightly cooked. Add several cups of chicken broth and cover and let the crab steam a bit until nearly cooked. Take the lid off, add the pre-soaked sotanghon noodles, several tablespoons of kikkoman soy sauce and several tablespoons of oyster sauce along with a tablespoon or so of white or brown sugar.
You may need to adjust the amount of broth to ensure that the noodles cook through, and you have the desired level of “soupyness,” or not. Season with salt and pepper to taste and garnish with either chopped green onions or some fresh coriander or cilantro. Serve hot. I eat this with white rice, which drives Mrs. MM nuts as that is starch on starch, but I like it. :) Definitely feel free to use your hands. The sweet crab meat, the salty sweet noodles, the rice… delicious and so easy to make. This platter easily fed 10 people as the main course. :)