Crabs With Sotanghon (Vermicelli Noodles) Recipe

  • 2 large crabs, chopped in half
  • Olive oil
  • 2 -3 cloves of garlic, finely chopped
  • 1/2 white onion, finely chopped
  • 4 thin slivers of ginger 
  • 2-3 cups of home made chicken or beef broth, (boiling)
  • 2-3 tablespoons Kikkoman soy sauce 
  • 2-3 tablespoons oyster sauce (I suggest to use Lee Kum Kee)
  • 1-3 tablespoons sugar
  • Salt and pepper to taste
  • Vermicelli noodles, softened in hot water, drained and rinsed in cold water, to prevent sticking
  • Cilantro leaves for garnish

Crabs With Sotanghon (Vermicelli Noodles) Recipe

  1. In medium heat, saute onions and ginger in olive oil. When onions are soft, add the chopped garlic. Saute just until fragrant, do not brown.
  2. Add the crabs to the pan (at this point, my crabs were so fresh, they were still moving even if they were already chopped in half!)
  3. Add the boiling soup stock. This is to prevent the pan from losing its heat.
  4. Add Kikkoman, oyster sauce, sugar, salt and pepper.
  5. Simmer until crabs are almost cooked. Adjust seasoning at this point.
  6. Add the vermicelli noodles and cook for a few more minutes.
  7. When cooked and most of the broth has been absorbed by the noodles, remove from heat.
  8. Serve on a platter and garnish with cilantro leaves.

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