Spicy Crab with Bean Thread Noodles

Crab has never been so cheap and plentiful than in the last few months. Enjoy one now while the meat is plump and sweet. I prefer to buy my crab at the Asian grocery stores where the prices are much more reasonable.

Ingredients

• 1 live Dungeness crab - When you bring it home, clean it in a manner your most comfortable with.

• 1 medium bag of mung bean thread noodles. Rehydrate in some cold water.

• 1 tablespoon of sa-chay sauce. Taiwanese barbeque sauce used for hotpot.

• 1 tablespoon of sambal

• Slivers of ginger, garlic, and green onions

Cooking Method

1. Heat oil in frying pan over medium high heat. When hot, saute ginger, garlic, and green onions. Stir in the sa-chay sauce and sambal.
2. Coat crab pieces with cornstarch. Add crab to the frying pan. Stir around until the crab shell turns a bit orange. Remove crab from the pan and set aside.
3. Stir some hot water into the pan. Add salt (to taste) and mung bean noodles. Add the crab back and stir into the noodles. Cover and cook at medium heat until the crab is done.
4. You can use chicken stock instead of water. To make sweet and spicy crab, just add ketchup, chopped tomatoes, or vinegar at Step 3.