You’ll find a recipe for this dish down below, but this one’s all about improvising. You can make something like it with whatever you have on hand. In my case, it was crab leftover from crab cakes, a green apple, green onions, and green chiles. I finagled a sour and spicy marinade. Tossed with a wild tangle of glass noodles, it reminded me of the perfectly disheveled look that Los Angeles can’t seem to shake.
BLUE CRAB GLASS NOODLES
green apple, green onion, green thai chiles
for 4 servings:
4 oz. glass noodles, soaked in cold water 30 mins.
4 oz. cooked blue crab meat
1/4 cup finely diced green apple
1/4 cup thinly sliced green onions
3-4 thinly sliced green Thai chiles
marinating the glass noodles:
4 tablespoons hot chicken stock
2 tablespoons fresh lemon juice
1-2 tablespoons soy sauce, to taste
1/2 teaspoon oyster sauce
1/2 teaspoon fish sauce
1 teaspoon red chili oil
Combine the wet ingredients for the marinade in a bowl. Taste and adjust accordingly. Bring a medium pot of water to a simmer and add the glass noodles, cooking for several minutes until just tender. Rinse the glass noodles under cold water and drain well. Transfer the noodles to a larger bowl. Add the marinade and let the noodles sit for 5-10 minutes. Pour out any extra liquid that collects at the bottom of the bowl. Add the crab, apple, green onions, and chiles. Toss to combine and serve at room temperature or slightly chilled.