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Bean Thread Glass Noodles with Crab

(recipe, Katie Hickey)


I got this recipe from the Wednesday Chef. It is super speedy and quick for a weeknight meal and eats very easily. I make it with canned crab to make it realistically priced, but I bet it would be wonderful with fresh picked.


  1. 2 packages (2 ounces each) thin glass (mung bean thread) noodles
  2. 1 Tbsp. neutral oil, like corn or canola
  3. 1 Tbsp. minced garlic
  4. ¼ cup trimmed and minced scallions
  5. 1 cup crab meat, free of shell
  6. 1½ Tbsp. fish sauce
  7. 1 Tbsp. soy sauce
  8. 2 Tbsp. oyster sauce
  9. 1 tsp. sesame oil
  10. (optional ½ tsp chili garlic paste or sriracha- the recipe didn't call for this, but after cooked, it could have used a little heat)
  11. Fresh cilantro for garnish


  1. 1. Boil water. Cover noodles in warm water for about 10 minutes. Drain.
  2. 2. Put oil in a wok or large skillet, and turn heat to high. A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab. Toss, and stir to mix the ingredients.
  3. 3. Add the sauces, taste, and adjust seasoning as necessary. Toss with sesame oil and remaining scallions. Garnish with cilantro, and serve.