Best Cellophane Noodles With Crab And Black Pepper Recipes

Crab with Cellophane Noodles image

Provided by Charles Phan

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 1/2 ounces cellophane noodles (clear and thin)
3 1/2 ounces crab meat (Alaskan king crab or Dungeness), cooked
2 tablespoons canola oil
1 teaspoon sesame oil
1 1/2 teaspoons oyster sauce
1/4 cup green onions, thinly sliced, white and light green parts only
Cilantro, for garnish
2 tablespoons chicken stock or water, 2 tablespoons (29ml)

Steps:

Soak the noodles in warm water for 10 minutes, then thoroughly drain. The noodles should be fluffy and light, not clumped together. Do not chill the noodles while they're draining and drying as it will ruin the texture. Remove the crab from the shell and break it up (if it's uncooked, blanch it in water about 12 minutes)
Heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the crab and green onion and briefly sauté, about 1 minute. Add the noodles, followed by the oyster sauce. Depending on how wet the noodles are, add a few tablespoons of chicken stock and continue to move the noodles around the wok for another few minutes, adding more stock if necessary. Finish with sesame oil and cilantro, stir until combined and serve immediately.

Cellophane Noodles with Crab and Black Pepper image

Yield serves 2 as a main course, or 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat)
1 egg
1 tablespoon water
1 1/2 tablespoons fish sauce
1/2 to 3/4 teaspoon black pepper, preferably freshly ground
2 tablespoons finely chopped fresh cilantro
2 tablespoons canola or other neutral oil
1 large shallot or small yellow onion, thinly sliced
3 dried wood ear mushrooms, reconstituted (page 334), stemmed, and cut into 1/8-inch-wide strips (about 1/4 cup)
1/4 pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 10-inch lengths

Steps:

In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well. Measure the mixture; you want about 3/4 cup total. Add water if needed.
In a wok or large skillet, heat the oil over medium heat. Add the shallot and stir-fry for about 2 minutes, or until soft. Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soft en. They noodles will look a bit dry.
Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump. In about 2 minutes, the noodles will become translucent and lightly golden.
Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper. Transfer to a serving plate and serve immediately.

Crab Meat and Mussels Cioppino With Glass Noodles image

Provided by Bruce Cost

Time 40m

Yield Four servings

Number Of Ingredients 15

4 ounces dried glass noodles (also called cellophane or bean thread noodles)
Boiling water
Soy sauce
3 tablespoons olive oil
1 small onion, chopped finely
1 clove garlic, crushed
1 sprig fresh oregano or 1 teaspoon dried
1/2 cup white wine
2 pounds fresh mussels, scrubbed and de-bearded
1 large ripe tomato, seeded, peeled and diced
Salt and pepper to taste
1 scallion, green included, chopped
1 heaping tablespoon pine nuts
4 ounces crab meat, preferably freshly picked from its shell
Cayenne pepper to taste

Steps:

Put the noodles in a bowl and pour boiling water over to cover. Leave the noodles for 10 minutes, drain them well, then toss with just enough soy sauce to color them lightly and evenly and set aside.
Put one tablespoon of the olive oil in a large saucepan and heat. Quickly saute the onion, garlic and the oregano. Add the white wine, bring to a boil and add the mussels. Cover and steam until the mussels open, about four minutes. Remove the opened mussels, leaving the sauce in the pan. Remove the mussels from the shells and discard the shells. Add the tomato to the reserved sauce and bring to a boil. Add salt and pepper to taste, turn off the heat and set aside.
In another saucepan or small skillet, add two tablespoons of olive oil. Heat and add the scallion and pine nuts. Stir briefly and add the crab meat and mussels. Saute briefly. Stir in salt and cayenne to taste and turn off the heat.
Make nests of noodles in the center of four small plates. Divide the seafood into the center of the nests. Spoon the cioppino sauce outside of the nests and serve.

Cellophane-Noodle Salad image

Provided by Martha Stewart

Number Of Ingredients 8

3 stalks celery, trimmed
4 carrots, peeled and trimmed
1 8.8 ounce bag cellophane noodles (available at gourmet supermarkets and Asian markets)
1 tablespoon plus 1 teaspoon salt
2 tablespoons plus 2 teaspoons rice-wine vinegar
1 teaspoon Szechuan hot-bean paste
1 seedless cucumber (1 pound), skin on, any seeds removed, julienned
2 teaspoons sesame oil, or more to taste

Steps:

Thinly slice celery and carrots diagonally.
Soak noodles in cool water for 1 hour. Cut into 5-inch lengths with kitchen shears. Cook in boiling water until clear, 2 to 3 minutes. Drain (don't rinse). Place in a bowl.
Add celery, carrots, and salt. Toss with tongs for 2 to 3 minutes. Add vinegar and bean paste; toss. When cool, toss in cucumbers and oil. Serve at room temperature.