Spicy Soy-Ginger Glass Noodles with Crab Sweet and tasty crab mingles with ginger, fresh herbs, and jalapeño in this quick and easy noodle dish. Total Time 30 minutes Servings 4 servings Ingredients Share 1 (6 oz) can Chicken of the Sea® Lump Crab, drained 2 (2 oz) packages mung bean vermicelli or glass noodles 2 teaspoons canola or peanut oil 2 Tablespoons water 1 Tablespoon soy sauce 1 inch knob ginger, peeled and grated 4 green onions, thinly sliced 1 jalapeño or red chili, thinly sliced 1/2 cup cherry tomatoes, quartered 1/4 cup mint leaves, loosely packed 1/4 cup basil leaves, loosely packed 1 lime, cut into wedges Instructions Place noodles in a bowl and cover with hot water, let sit for 6 minutes; drain. Place oil in a large skillet over medium heat. Add noodles, water, soy sauce, and ginger and cook, stirring constantly, until noodles have softened, about 3 minutes. Add crab, green onions, jalapeño or chilies, tomatoes and cook until heated through; remove from heat. Top with mint and basil. Serve with lime wedges. In this Recipe: Lump Crabmeat