Ingredients Jump to Instructions ↓

  1. 7 ounces wide, flat dried rice noodles

  2. 3 tablespoons vegetable oil

  3. 2 garlic cloves, finely chopped

  4. 1 to 2 tbsp. sambal chili paste*

  5. 2 Chinese sausages (lop chong), cut into 1/4-in. slices

  6. 6 green onions, trimmed and cut into 2-in. lengths

  7. 2 tablespoons soy sauce

  8. 4 large eggs

  9. 1/2 teaspoon freshly ground white pepper*

  10. 6 ounces mung bean sprouts

  11. 1/2 pound shelled, cooked Dungeness crab

Instructions Jump to Ingredients ↑

  1. Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes, or until tender. Drain; rinse with cold water.

  2. Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant, 30 seconds. Stir in sambal (start with 1 tbsp.); mixture will spatter, so stand back after adding.

  3. Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden, 1 to 2 minutes. Add onions and cook, stirring, until beginning to soften but still quite crisp, 1 to 2 minutes. Add noodles and soy sauce, stirring to coat.

  4. Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set, 3 minutes. Break yolks with a spoon; scramble eggs and toss with noodles.

  5. Add white pepper, 1 tbsp. water, the bean sprouts, and crab; cook, stirring, until bean sprouts are tender-crisp, 2 minutes.

  6. *We love the complex flavor of Glory brand's Nonya Sambal Chilli, available at Asian grocery stores. Grind white pepper in a clean coffee grinder; its fresh taste is worth the effort.

  7. Note: Nutritional analysis is per serving.


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