3stalks green onions, sliced diagonally (green parts only)
Instructions
Soak the noodles in a large bowl of warm to hot water and set aside. It takes about 10 minutes to be ready, but you can leave the noodles in this bowl of water soaking while you prep and cook the rest.
In a large wok, heat 3 tablespoons of vegetable oil over medium-high heat. Once hot, add the crab meat and stir regularly, cooking for about 2 minutes. Use a slotted spoon to transfer the cooked crab to a bowl or plate, and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok over medium-high heat, add the peppers, carrots, snow peas or snap peas, and cook for 2 minutes, stirring constantly. Then add the onions, garlic, and ginger, and stir regularly, cooking for 2 more minutes, just until the garlic and onions are soft and fragrant.
Add back the cooked crab and stir, cooking for one minute. Pour in the crab stock or seafood broth, soy sauce, and oyster sauce, and stir to combine.
Drain the noodles. Then, using tongs, transfer the softened noodles to the wok and stir the noodles in with all of the other ingredients until the noodles are well-coated with the sauce. Allow all of the ingredients to co-mingle and cook together for 2 to 3 more minutes. Serve immediately.
Notes
Crab: Use fresh Dungeness crab meat or any other fresh crab meat. If you are using previously cooked and frozen crab meat, you might need to shorten the cook time in cooking the crab. Storage: Store in the refrigerator for up to four days or in the freezer for up to one month.Substitutions or Additional Mix-Ins: Feel free to add ½ cup of additional vegetables, such as thinly sliced green cabbage or red cabbage. My mother also swears by adding dried Shiitake mushrooms to the vegetable mixture, which adds a lovely deep, rich flavor. I rarely have shiitake mushrooms on hand, so I didn't include them in the base recipe. But please add them if you have them, and tell me what you think!