Vietnamese Crab Glass Noodles Stir-fry (Miến Xào Cua)
Jan 11, 2025 11:52 AM
Vietnamese Crab Glass Noodles Stir-fry (Miến Xào Cua) is a traditional dish which appears in daily meals as well as special occasion meals. The dish is incredibly delicious with delicate crab meat, soft translucent glass noodles, crunchy vegetables and refreshing lime fish sauce dressing.
Glass noodles (miến in Vietnamese) are a type of transparent noodles which is made from starch. They also go by some other names such as cellophane noodles and bean thread noodles. In Vietnam, they can be made from củ dong riềng or mung bean.
You can find cellophane noodles at Asian grocery stores. It’s best to buy the Vietnamese or Chinese one. The Korean glass noodles will be too chewy for the dish.
In Vietnamese cuisine, they use cellophane noodles to make both noodle soup dishes and dry noodle dishes. Regardless of the dishes, cellophane noodles become soft once cooked and absorb all the flavors.
The recipe I’m sharing today is stir fried cellophane noodles with crab and veggies. They call it miến xào cua and it is often a must in the families' Lunar New Year banquet . Once you make this dish at home, I guarantee you will never want to try it in restaurants. I’m always amazed at how few crab meat the restaurant version contains.
Ingredients:
For The Noodle Stir-fry
- 4.5 oz glass noodles (also called cellophane noodles)
- 0.6 oz dried wood-ear mushroom
- 0.2 oz dried shiitake mushroom
- 10 oz crab meat (about 1 3/4 cup)
- 2 oz bean sprouts (about 2/3-3/4 cup)
- 1/2 cup julienned carrots
- 3 tablespoons minced shallot, divided
- 1 1/2 tablespoons fish sauce
- 2/3 cup chicken stock, divided
- 1/4 cup scallions, cut into 2'' long pieces
- black pepper
- olive oil
For Lime Fish Sauce Dressing
- 1/2 tablespoon minced garlic
- 1 tablespoon lime juice
- 1/2 teaspoon fish sauce
- 1 tablespoon water
- 1 teaspoon sugar
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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