Parboiled Noodles With Stir Fried Crabmeat Topping Recipes

CRAB & GLASS NOODLE STIR FRY

Steps:

• Soak the noodles in hot water for 20 minutes. Drain and cut with kitchen scissors into smaller pieces.,
• Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
• Add oil to pan. Stir fry the shallots, garlic and lemongrass for 3 minutes. Stir in the red bell pepper and stir fry another 1 minutes.
• Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
• Add the noodles and stir fry 2 more minutes. Stir in the crab meat, fish sauce, lime juice and sugar. Cook 2 more minutes.
• Place in bowls and top with bean sprouts, green onions and microgreens
• Place in bowls and top with bean sprouts, green onions and microgreens

PARBOILED NOODLES WITH STIR-FRIED CRABMEAT TOPPING

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in 1/2-inch sections. Blend cornstarch and cold water to a paste. 3. Heat oil. Add scallions and ginger root stir-fry a few times. Add crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes). 4. Stir in cornstarch paste to thicken then pour crabmeat mixture over noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish of vinegar on the side. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES I

Steps:

• 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.