Thrilled with my first foray into Chinese clay pot cooking, I went back into the kitchen a few hours later ostensibly to cook some “merienda”for the crew… The commissary was a abuzz with pre-Ironman preparations, so there were lots of ingredients and dishes being prepped. I swiped a whole slow-roasted onion and a slow-roasted head of garlic, a cup or so of steamed and peeled crab meat, more sotanghon or mung bean vermicelli noodles, and some green onions. Place your clay pot over medium high heat and add some vegetable oil, or a touch of chicharon oil or lard. Roughly chop up your slow-roasted onions and garlic (squeezed out of their skins) and add this to the clay pot. Add the crab meat (1 cup was a bit too abundant, you can lessen this a bit) and saute for a minute or two, add some hoisin sauce, a touch of kikkoman soy sauce and a cup or more of crab stock if you have it (chicken broth or water would work as well). Throw in some chopped green onions and some black pepper and stir. Wait for this to come to a boil around the edges of the clay pot.
Add the sotanghon or mung bean vermicelli, and try to submerge the noodles in the bubbling liquid. Cover for a minute or so and take off the cover and cut the noodles into more manageable lengths with some kitchen shears. Three cuts per noodle bundle is sufficient. Stir and cover for another minute or so. You may wish to adjust your liquid/water/crab stock if necessary. Turn off the heat and serve hot. Make sure not to overcook the noodles or they may get gloopy. For many folks in the office, this tasted even better than the lechon sisig version. You don’t need that much crab for the dish, but it seems so luxurious since the crab meat is all naked and scrumptious. :)