Stir-Fried Saucy Crab Vermicelli

This recipe is inspired by a crab noodle dish I once had in Singapore at a zi char restaurant. Wok hei (or ‘wok breath’), the complex, charry fragrance created by stir-frying over extremely high heat, features heavily in this cooking style. The crab vermicelli I ordered contained huge, meaty chunks of mud crab peeking through a mountain of rice vermicelli noodles, slicked with a rich seafood gravy. It was unbelievably delicious.

It’s a little harder for the home cook to procu