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.
Recipe by Go Dairy Free at