Noodles are commonly served at Chinese New Year dinner, after all, Chinese live on rice and noodles. If not steamed rice, there is always a noodle dish to go with all the fabulous dishes prepared for Chinese New Year.
In Malaysia, whenever my family celebrates Chinese festivities, we would always make a big serving of noodle dish—either egg noodles or fried vermicelli—as one of the prayer offerings to our ancestors.
For the upcoming Chinese/Lunar New Year, I thought I would share a new recipe—crab noodles made of cellophane noodles (also known as mung bean threads, bean threads, glass noodles, or 冬粉 /tanghoon) and crab meat, with bean sprouts, sliced onions, eggs, and chopped scallions. The great thing about this crab noodles recipe is that you can serve it for Chinese New Year or Vietnamese Tet.
It’s always good to try out something new for a change. I love the taste and presentation, and it’s sure to impress your family and guests.
I got some frozen crab meat, which is very convenient but the downside is that the crab meat lacks the natural sweet taste. If you have time, you should get fresh crab and pick the flesh yourself.
If you have a great seafood market, by all means get lump crab meat. Trust me, it’s worth it to splurge on this recipe.
My crab noodles photos were shot with my new Canon EOS 5D Mark II.
As you can see, I am experimenting different food photography styles (mostly because I am practicing for my cookbook). I am really loving the rustic aged wood background—which is the preferred background for many gorgeous food blogs.
I even got myself some reclaimed wood boards with different colors and background, I am very excited as I will be using them for my cookbook food photography.
Please stay tuned as I continue to share more Chinese New Year recipes!
How Many Calories per Serving?
This recipe is only 407 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 8 oz (250g) mung bean noodles (mung bean threads or cellophane noodles)
- 4 oz (125g) mung bean sprouts (roots removed if you like)
- 2 eggs (lightly beaten)
- 3 oz (90g) picked crab meat
- 3 stalks scallions (cut into 2-inch lengths (5 cm))
- 2 garlic (finely chopped)
- 1/2 onion (thinly sliced)
- 4 tablespoons oil
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- 1/2 tablespoon sugar
- 1/4 teaspoon sesame oil
- 3 dashes white pepper powder
- Salt to taste
- Soak the mung bean noodles in warm water for 20 minutes or so until they become soft. Drain with a colander and set aside.
- Heat up a wok with 3 tablespoons of cooking oil. When the oil is very hot, add in garlic and onions and stir fry until aromatic. Add the crab meat and stir well. If you use frozen crab meat, add 1 teaspoon of fish sauce to season the crab meat because frozen crab meat tends to be less flavorful. Skip this step if you use fresh crab meat.
- Add the mung bean noodles into the wok and follow by oyster sauce, fish sauce, sesame oil, sugar, and white pepper powder. Stir continuously to blend well. Add mung bean sprouts and do a few quick stirs. Push the noodles to the side of the wok and add the remaining 1 tablespoon of oil into the wok.
- Add the beaten eggs and let it cook for about 10 seconds before you push the mung bean noodles to cover the top of the eggs. Let it cook for another few seconds before you flip the noodles over. Gently break the eggs into pieces and blend well with the noodles. Add chopped scallions into the noodles, stir a few times, dish out and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.