The Slanted Door | Dungeness Crab with Cellophane Noodles

as someone who has frequented San Francisco 4 times now (soon to be excitedly 5), trust me when i tell you that the Dungeness Crab with Cellophane Noodles from The Slanted Door is hands down one of my favourite meals ever.   Chef Charles Phan is a genius, this dish is perfect, and always accompanied by other equally delicious dishes.  
#wegohard #nojudgement

in addition to great food, the venue itself is something truly special.
located in, 1 ferry building you are treated to views of the Oakland bridge, sparkling waters & twinkling lights. 
so today i present you with this delicious recipe, if lets say, you can't find yourself in SF in late november 2017, like this girl {NFL bound.}

Dungeness Crab with Cellophane Noodles

3 1/2 ounces dried cellophane noodles (also called mung bean noodles, mung bean threads, crystal noodles or glass noodles)
2 tablespoons canola oil
3 1/2 ounces Dungeness crabmeat
1/4 cup thinly sliced green onion, white and light green parts only
4 tablespoons chicken stock
1 teaspoon fish sauce
1 1/2 teaspoons oyster sauce
pinch black pepper
cilantro, for garnish

soak the noodles in warm water for 10 minutes, then drain and let sit for about an hour, or until the noodles feel dry to the touch but are still flexible.
heat a wok over high heat until a drop of water evaporates on contact.  add the oil and heat until shimmering.  add the green onion and crab and briefly saute, about 1 minute.  add the
cellophane noodles and stir.  add the stock, fish sauce, and oyster sauce and continue stirring for another few minutes, until the liquid is absorbed.  add the black pepper, stir until combined.  garnish with cilantro, serve immediately.

serves 4 to 6.

recipes & photos courtesy |  The Slanted Door Cookbook


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