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Creole Crab Noodles

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Chef John

"Crab, and its old friends, the Holy Trinity, are a classic combo, and so it was no surprise they worked so well in an Asian-style rice noodle dish – an experiment gone right. Garnish with sliced green onion."
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Ingredients

35 m servings 669 cals
Original recipe yields 2 servings (2 large portions)

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Directions

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  1. Whisk garlic, ketchup, rice vinegar, soy sauce, fish sauce, hot sauce, paprika, cayenne pepper, and cumin together in a bowl.
  2. Place rice noodles in a large bowl; cover with boiling water and stir with tongs. Let soak for 10 minutes.
  3. While noodles soak, heat vegetable oil in a pan over medium-high heat. Cook and stir celery, jalapenos, and green onions until tender and fragrant, about 10 minutes.
  4. Drain noodles and place in the pan; add the sauce and crabmeat. Cook and stir until noodles are coated evenly and everything is heated through, 2 to 3 minutes.

Footnotes

  • Chef's Notes:
  • I used pasteurized blue crab, which you can find in most grocery store fish departments.
  • You can use hot and/or sweet peppers in the sauce.

Nutrition Facts


Per Serving: 669 calories; 16 g fat; 105.4 g carbohydrates; 25.2 g protein; 62 mg cholesterol; 1982 mg sodium. Full nutrition

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