Be the first to Crab is quickly cooked with garlic and ginger, then mixed with noodles, asparagus, bamboo shoots, red pepper, and chili sauce. The mixture is served with cabbage leaves so guests can roll and fill their own.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 12 large Chinese cabbage leaves
- 2 Tablespoons oil
- 6-1/2 ounces egg noodles, cooked and cooled
- 2 teaspoons grated ginger
- 1 clove garlic, chopped
- 6-1/2 ounces crabmeat pieces
- 1 bunch asparagus, cut into 1-1/2 inch lengths, cooked
- 1 cup bamboo shoots
- 1 red pepper, thinly sliced into strips
- 1 Tablespoon oil
- 2 Tablespoons soy sauce
- 1 teaspoon chili sauce
Preparation:
Plunge cabbage leaves one at a time into boiling water for 30 seconds, remove and place into iced water. Remove and pat dry on a clean towel.
Heat oil in large pan, add noodles and cook for 3 to 4 minutes, remove, and set aside.
Remove oil from pan, add ginger, garlic, and crabmeat, stir 2 to 3 minutes. Remove, add to noodles. Add asparagus, bamboo shoots, and red pepper to mixture.
Combine oil, soy sauce, and chili sauce, add to noodle mixture and toss well. Place cabbage leaves on a large serving dish, with crab and noodle mixture in serving bowl. Guests can fill and roll their own cabbage leaves. Serve with Asian Sweet Chilli Sauce if desired.
Yield: 4 to 6 servings
Recipe Source: Recipe Encyclopedia (Crescent Books)
Reprinted with permission.
Heat oil in large pan, add noodles and cook for 3 to 4 minutes, remove, and set aside.
Remove oil from pan, add ginger, garlic, and crabmeat, stir 2 to 3 minutes. Remove, add to noodles. Add asparagus, bamboo shoots, and red pepper to mixture.
Combine oil, soy sauce, and chili sauce, add to noodle mixture and toss well. Place cabbage leaves on a large serving dish, with crab and noodle mixture in serving bowl. Guests can fill and roll their own cabbage leaves. Serve with Asian Sweet Chilli Sauce if desired.
Yield: 4 to 6 servings
Recipe Source: Recipe Encyclopedia (Crescent Books)
Reprinted with permission.
