The Slanted Door in San Francisco’s Menu offers an array of tasty temptations each special in its own way.. However, the Dungeness Crab Cellophane Noodles is the one dish that I order every time I visit……. Since the distance between San Francisco and the Big Island limits my visits, I decided it was time to try and make this delicacy at home. Although nothing can recreate the atmosphere and views from the actual restaurant, I’m pleased to report our recipe result came very close to the original recipe. Follow us as we publish more of our favorite recipes and we would love to have you share some of yours……
Mahalo to Chef Phan for sharing,
(Serves 2 to 4)
4-ounce package dried cellophane noodles
(also called mung bean noodles, mung bean threads, crystal noodles or glass noodles)
2 tablespoons canola oil
2 teaspoons minced garlic
1/2 cup picked Dungeness crabmeat
1/4 cup green onion, diced into 1/4-inch pieces
1 1/2 tablespoons fish sauce
2 tablespoons oyster sauce
1/2 tablespoon sesame oil
3-4 sprigs cilantro leaves for garnish
Important Note: This is a quick-cooking dish, so have your ingredients ready to go in advance.
Soak the noodles in very hot water for 2 to 3 minutes, then drain.
Heat a wok or large skillet on high heat.
Add the oil and heat until it begins to smoke.
Add the garlic and crab. Cook for about 30 seconds, tossing and stirring to mix the ingredients together.
Add the noodles and stir to mix all the ingredients.
Continue to toss and stir, adding the fish sauce and oyster sauce.
Add the sesame oil and green onion and combine well with the other ingredients.
Garnish with cilantro if desired and serve immediately.
Recipe by: Charles Phan
Executive chef/owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven’s Dog in San Francisco, California.
Photo by mastermaq
Photo by JUSU