15-Minute Glass Noodles With Crab and Sesame Oil
Light, garlicky stir-fried glass noodles tossed with sweet crabmeat, fish sauce, oyster sauce, and sesame oil. A quick Southeast Asian-inspired dish that comes together in minutes, ideal for weeknight dinners or light lunches. The tender mung bean noodles absorb the savory-umami sauce while crab adds delicate sweetness and protein. Best served immediately while noodles are warm and slightly chewy.
Ingredients
- 2 ounce thin rice noodles, mung bean thread
- 2 tablespoon neutral oil, corn or canola
- 1 tablespoon garlic, minced
- ¼ cup scallion, trimmed and mincedchive1:1allium
milder flavor but similar texture
- 1 cup crabmeat, free of shell
- 1 ½ tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon sesame oil
- cilantro, fresh, for garnish(optional)
Instructions
- 1
Soak noodles in warm water for about 10 minutes until softened, then drain well.
- 2
Heat oil in a wok or large skillet over high heat.
- 3
Add garlic and half the scallions, then immediately add drained noodles and crabmeat.
- 4
Toss and stir until ingredients are combined.
- 5
Pour in fish sauce, soy sauce, and oyster sauce, toss to coat evenly, and taste for seasoning adjustments.
- 6
Drizzle with sesame oil and toss again with remaining scallions.
- 7
Transfer to a serving dish and garnish with fresh cilantro.
Tips
Prepare all ingredients before heating the wok; the cooking happens very quickly once you start.
Don't oversoak the noodles or they'll become mushy. They should be pliable but still have slight resistance.
Taste the sauce before serving; fish sauce varies in intensity, so adjust soy or oyster sauce to balance saltiness.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a wok with a splash of water or broth to restore moisture.
Soak noodles and prepare all ingredients up to 4 hours ahead. Store noodles in a covered bowl in the refrigerator. Cook just before serving for best texture.
Serve immediately in bowls or on plates while noodles are still warm. Pair with a light white wine, cold beer, or jasmine tea.
Common Mistakes
Don't oversoak noodles or they become mushy; 10 minutes is the sweet spot.
Don't skip draining the noodles well or the dish will be watery.
Don't add sauces before the noodles and crab are in the pan or seasoning will be uneven.
Substitutions
milder flavor but similar texture
FAQ
Can I use fresh crabmeat or do I need canned?
Either works well. Fresh lump crabmeat tastes superior but is pricier. Canned works fine if drained and checked for shells. Frozen thawed crabmeat is also acceptable.
What if I don't have fish sauce?
Omit it and increase soy sauce by 1 tablespoon and oyster sauce by 1 tablespoon for depth. The umami will be slightly less complex, but still tasty.
How long can I keep leftovers and can I freeze them?
Refrigerate up to 2 days. Freezing is not recommended; noodles become mushy and crab breaks down. Better to cook fresh each time.