Comments on: Crustacean-inspired Garlic Noodles and Roasted Crab Recipes

By: dlazzarini

dlazzarini — Sat, 21 Jan 2012 23:51:26 +0000

Thank You so much Rasa.
I’ve been fortunate enough to eat the roast crab and garlic noodles at Crustaceans in San Francisco 3 times. I tried your recipe last night. The garlic noodles are spot on. I would’nt change a thing. In my opinion, they were identical. I still need to work on the roast crab part. Dont get me wrong, the crab was great. It’s hard to screw up dungeoness crab. Do you use live crab for the recipe? I was close, but no cigar.

By: zakif

zakif — Sat, 24 Dec 2011 23:04:44 +0000

I tried the garlic noodle recipe, instead of oyster sauce used fish sauce.. it went fine, but not so garlicy… maybe i should have sauted garlic and olive oil longer… when is a good indication to remove the garlic from olive oil? i bought the fresh egg noodles from asian store, does anyone know where to buy thinner fresh noodles within bay area? thanks for sharing this recipe….

By: Mike

Mike — Tue, 20 Dec 2011 19:07:17 +0000

I had the same problem (curdling and separating into oil and spooge components) making the sauce “prior” to adding it to the noodles. The ingredients did not mix well or dissolve. Could the heat be too low?

Do you know the exact name or brand of noodles that you used? I did find some fresh noodles at my local asian market, but I may have over cooked it because it was all stuck together.

By: darren

darren — Thu, 10 Nov 2011 15:47:49 +0000

is it possible to use spaghetti instead of fresh noodles?

By: Vietnamese Garlic Noodles « Suey's Cooking Chronicle to Health

Vietnamese Garlic Noodles « Suey's Cooking Chronicle to Health — Sun, 06 Nov 2011 06:48:34 +0000

[...] (Recipe adapted from Rasamalaysia.com) [...]

By: Anne Nguyen

Anne Nguyen — Tue, 11 Oct 2011 10:59:19 +0000

Thank you for sharing lots of great recipes. I would like to know what kind of noodles and the brand that you use for the garlic noodles, it sounds delicious. I would like to make the roasted crab and the garlic for my family. By the way I go into your website everyday before go to bed it relax me looking at recipes and read what you wrote for each recipes.

By: John

John — Wed, 05 Oct 2011 00:03:22 +0000

Great recipe! Thanks for posting it to share to all who desire to eat great. I have tried your recipe with tiger praws, lobster tails, and Canadian crab. All turned out great! I actually like the homemade version of your recipe better than Crustacean’s. I like a lot of seafood meat and garlic, so I am better able to control it with your wonderful recipe.
God bless,
John

By: Megan

Megan — Mon, 05 Sep 2011 16:56:07 +0000

I think you need to add fish sauce to get Crustatean taste. There are 3 main ingredients I tasted in their garlic noodles: butter, garlic, and fish sauce.

By: Rasa Malaysia

Rasa Malaysia — Tue, 24 May 2011 22:32:10 +0000

Thanks for your recipe, sounds super delicious, will have to try again.

By: Marion Tom

Marion Tom — Tue, 24 May 2011 20:14:44 +0000

I’ve tried numerous restaurants with garlic noodles and I’ve come up with my own. I hope you like it.

1-lb. package of Chinese egg noodles (in refrigerated section in Asian markets)
3 Tbsp. of smashed garlic (to infused with olive oil)
¼ cup olive oil
¼ cup of Parmesan cheese
Butter

Sauce:
1 Tbsp. fish sauce
2 Tbsp. soy sauce
2 Tbsp. sugar
1 Tbsp. oyster sauce

Preparation:
1. Mix sauce in small bowl; set aside. Re-stir each time as sugar will settle.
2. Bring pot of water to “rolling” boil; open package of noodles and separate by hand (sometimes I cut noodles in half; I’ve also heard some recipes call for rinsing under cold water before boiling).
3. Add noodles to boiling water; return to boil and cook for 3-5 mins.
4. Drain noodles but don’t rinse — quickly lay noodles in “single layer” on cookie sheet to dry for 30-mins. (use tongs as it will be hot).
5. While noodles are cooking, add smashed garlic and olive oil in small pot to cook gently for 8-10 mins. over low heat (do not burn or it will be bitter – watch carefully). As soon as garlic turns pale (but not brown), remove from heat. Set aside. Discard garlic pieces when ready to use in frying noodles.
6. When noodles are cooled (sticky), lightly fry in small batches over medium-high heat with 1-2 Tbsp. of olive oil for 3-5 mins. each side (or extra crispy if that’s what you like). Add more butter as necessary to brown to your liking.
7. When second side is being fried and almost done, add 1 tsp. of sauce into noodles. Blend well into noodles.
8. Transfer noodles to clean pot; sprinkle 1 Tbsp. Parmesan cheese to mix.
9. Continue frying in small batches, and repeat nos. 5-7 above.
10. When done, incorporate remaining sauce into noodles (if any left).
11. Transfer onto serving platter and garnish with fried shallots.

Tip: If you prefer extra garlicky flavor, sprinkle garlic powder over noodles when frying.

Marion-South San Francisco