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.
Ingredients
- 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.
