Glass Noodle Stir-fry with Crab

Glass Noodle Stir-fry with Crab
Prep time
Cook time
Total time
Christine W. at Cook Smarter - I used baby leeks instead of shallots or green onions this time as I love the color and subtle onion flavor they lend to the dish.
Serves: 4 servings
  • 2 bundles of mien (glass noodles), soaked in lukewarm water for about 20 minutes
  • 1 cup of black “wood-ear” mushrooms, soaked in lukewarm water for about 30 minutes, thinly sliced
  • 1 cup of baby leeks, thoroughly cleaned and thinly sliced on the bias (discard the tough green tops, or save it for use in making stock)
  • 1 cup of chopped red bell pepper
  • meat from 1 whole, steamed crab (approx. 1 cup)
  • crab tomalley
  • 2 eggs
  • 1 Tbl. fish sauce + more to taste
  • fresh ground pepper
  • oil, for cooking
  1. In a colander or sieve, drain the glass noodles, set aside.
  2. In a small bowl, combine the egg, tomalley and fish sauce, set aside.
  3. In a wok or deep skillet heated to med-high, add about 1-2 Tbl. of oil.
  4. Stir in the leeks and cook until slightly translucent, approx.2-3 minutes
  5. Next, add the red bell pepper and mushrooms and stir-fry for about 1-2 minutes
  6. Now, add the glass noodles and stir-fry 1-2 minutes. The noodles should be translucent.
  7. Pour the egg + tomalley mixture over the noodles and quickly stir fry until the eggs are cooked, between 2-4 minutes.
  8. Gently fold the crab meat into the noodles and combine. Sprinkle fresh cracked pepper and serve warm.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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