Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings

Ingredients

  • 1 package (3 1/2 ounces) of cellophane noodles
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped shallots
  • 1 cup thinly sliced snow peas
  • 1-ounce of dried tree ear mushrooms, reconstituted in water
  • 2 teaspoons chopped garlic
  • 1 cup bean sprouts (packed)
  • Fish sauce (nuoc mam)
  • Freshly ground black pepper
  • 1/2 pound fresh crab meat, cartilage removed
  • 1/4 cup chopped green onions

Directions

Place the noodles in a large bowl. Cover with warm water and allow to sit for 20 minutes. Drain and pat dry. In a wok, over medium heat, add the oil. When the oil is hot, add the shallots, peas, mushrooms, garlic and bean sprouts. Season with the fish sauce and black pepper. Stir-fry for 1 minute. Add the crabmeat. Season with the fish sauce and black pepper. Continue to stir-fry for 2 minutes. Add the noodles and green onions. Stir-fry for 1 minute. Remove and serve on a large platter.

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