My folks visited us for the first time since Pierre and I married and we moved into our new place. It was also their first visit to Ann Arbor and they were treated to some unusually warm weather and lovely fall colors.
At home, my mom’s kitchen is her domain (she’s a fabulous cook with Martin Yan-like dexterity and knife skills). Thus, the prospect of me (the slowest, Asian food chopper ever) preparing and cooking food for us all was daunting, if not slightly amusing.
I managed to get by fairly well, if I don’t say so myself. So I don’t have fastah-fingahs. But I can make a mean stir-fry when I want. (Pun is absolutely intended). Miến Xào Cua is a light, delicious dish that I enjoy having for lunch or as part of a dinner meal. You can purchase good-quality lump crab meat or steam a fresh crab as we did, and pick apart the meat.
I used baby leeks instead of shallots or green onions this time as I love the color and subtle onion flavor they lend to the dish.
MIẾN XÀO CUA
INGREDIENTS: (2-4 servings)
- 2 bundles of miến (glass noodles), soaked in lukewarm water for about 20 minutes
- 1 cup of black “wood-ear” mushrooms, soaked in lukewarm water for about 30 minutes, thinly sliced
- 1 cup of baby leeks, thoroughly cleaned and thinly sliced on the bias (discard the tough green tops, or save it for use in making stock)
- 1 cup of chopped red bell pepper
- meat from 1 whole, steamed crab (approx. 1 cup)
- crab tomalley
- 2 eggs
- 1 Tbl. fish sauce + more to taste
- fresh ground pepper
- oil, for cooking
- In a colander or sieve, drain the glass noodles, set aside.
- In a small bowl, combine the egg, tomalley and fish sauce, set aside.
- In a wok or deep skillet heated to med-high, add about 1-2 Tbl. of oil.
- Stir in the leeks and cook until slightly translucent, approx.2-3 minutes
- Next, add the red bell pepper and mushrooms and stir-fry for about 1-2 minutes
- Now, add the glass noodles and stir-fry 1-2 minutes. The noodles should be translucent.
- Pour the egg + tomalley mixture over the noodles and quickly stir fry until the eggs are cooked, between 2-4 minutes.
- Gently fold the crab meat into the noodles and combine.
- Serve warm.