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- Serving: Serves 6
One of my favorite recipes from Corinne Trang’s cookbook Noodles Every Day (Chronicle Books, June 2009), not only is this dish teeming with lovely flavors, colors and textures, it is a also a unique and fun way to use dumpling wrappers. Serve it on a chilly spring evening to warm your belly. For a change, you can substitute cooked shrimp in place of the crabmeat.
- 1 pound fresh square dumpling wrappers, cut into 1/4- to 1/2-inch strips
- 1 to 2 tablespoons vegetable oil
- 8 ounces sliced bacon
- 1 large garlic clove, minced
- 1 large shallot, minced
- 2 green onions, trimmed, minced (green and white parts)
- 2 lemongrass stalks, trimmed to 8 inches and grated
- 3 to 4 red Thai chilies, stemmed, seeded and minced
- 12 to 16 ounces lumb crabmeat
- 1 cup fresh shelled green peas or frozen peas (thawed)
- Fish sauce
- Freshly ground black pepper
- Bring a medium pot of water to a boil over high heat. Cook dumpling-wrapper noodles until tender yet firm, about 1 minute. Drain, toss with the oil, and divide among 6 soup bowls or plates.
- In a wok or large skillet over high heat, stir-fry the bacon until it renders its fat and is crispy, 3 to 5 minutes.
- Add garlic, shallot, onions, lemongrass and chilies, and stir-fry until golden, about 5 minutes. Add crabmeat and peas, tossing well to combine.
- Season with fish sauce and pepper to taste. Divide among the servings of noodles, tossing to combine. Serve hot.