DUNGENESS GARLIC CRAB BUTTER NOODLES

DUNGENESS GARLIC CRAB BUTTER NOODLES image

Yield 4 servings

Number Of Ingredients 15

For the sauce
1/3 cup soy sauce
2 teaspoons fish sauce (see note)
2 teaspoons sriracha (see note)
2 tablespoons michiu (rice cooking wine, see note)
3 tablespoons kecap manis (Indonesian sweet soy sauce, see Note)
2 tablespoons mirin (see note)
For the noodles
1 pound fresh egg noodles, chow mein thickness
3 ounces unsalted butter
4 tablespoons minced garlic
1/2 pound meat from a 1 1/2- to 2-pound Dungeness crab
Reserved crab "butter" (optional, see Note)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish

Steps:

Combine the sauce ingredients and set aside. Boil 3 quarts of water, and cook egg noodles to al dente, about 6-8 minutes. Drain in a colander, rinse in cold water and set aside. Combine butter and garlic in a saute pan over medium-high heat. Once butter begins to brown and garlic gets fragrant (about 1 minute), add the egg noodles and stir until butter coats them evenly. Turn heat to high. Continue to saute for 3 minutes, adding the sauce mixture and combining evenly with the noodles. Once noodles have been cooked through (2 minutes), add the crabmeat and "butter" (tomalley), if using, and cook for an additional 1 minute. Stir in lemon juice. Serve noodles on a plate, top with cilantro.