Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Cellophane noodles; (3 1/2 ounces) |
| 2 tablespoons | Vegetable oil |
| 2 tablespoons | Chopped shallots |
| 1 cup | Thinly sliced snow peas |
| 1 ounce | Dried tree ear mushrooms; reconstituted in |
| \N \N | ; water |
| 2 teaspoons | Chopped garlic |
| 1 cup | Bean sprouts; (packed) |
| \N \N | Fish sauce; (nuoc mam) |
| \N \N | Freshly ground black pepper |
| ½ pounds | Fresh crab meat; cartilage removed |
| ¼ cup | Chopped green onions |
Place the noodles in a large bowl. Cover with warm water and allow to sit for 20 minutes. Drain and pat dry. In a wok, over medium heat, add the oil.
When the oil is hot, add the shallots, peas, mushrooms, garlic and bean sprouts. Season with the fish sauce and black pepper. Stir-fry for 1 minute. Add the crabmeat. Season with the fish sauce and black pepper.
Continue to stir-fry for 2 minutes. Add the noodles and green onions.
Stir-fry for 1 minute. Remove and serve on a large platter.
Yield: 4 servings
Recipe Courtesy of Emeril Lagasse, 1999 Converted by MC_Buster.
Per serving: 794 Calories (kcal); 28g Total Fat; (30% calories from fat); 5g Protein; 134g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC19 Converted by MM_Buster v2.0n.