Wednesday, March 1, 2017

Spicy Crab and Chili Noodles - Heather Christo

This is one of those situations where if someone were to inopportunely walk into your kitchen, it is entirely possible that they might find you huddled over the container of noodles, shoveling in with white knuckled chopsticks. Or, well, your fingers.

But it is hard to apologize for doing something like that, or even bothering to get too red in the face, because these are truly worth it.

I know that they are so super simple (undoubtedly part of their appeal to me!) but sometimes simple is best…

Just these very thin rice noodles (my favorite) and a sour, spicy and salty sauce combined with fresh chives and sweet Dungeness crab meat. Perfection.

I totally went for the bowl all at once, but I also think that this would be lovely as a cold salad with small helpings perched in little lettuce cups. Oh jeez… I gotta get to the fridge for more…

8 ounces rice stick noodles
1 tablespoons sambal (garlic-chili sauce)
1 tablespoon soy sauce (I used gluten free)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
¼ cup chives, minced
½ cup picked Dungeness crab
Bring a large pot of water to a boil. Add the Rice Stick Noodles to the boiling water and cook stirring often for about 3-4 minutes.
While the rice noodles are cooking, in a medium bowl whisk together the sambal, soy, rice wine vinegar, sesame oil and chives.
Drain the noodles and then add them to the sauce. Toss the noodles with the sauce and then gently fold in the crab meat.
Serve with extra fresh chives for garnish.
Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2

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