Beanthread Noodles with Crab

Beanthread noodles are light and easy to use. They are a good alternative to noodles made with wheat. The silky texture of the noodles is a nice contrast to the rich crabmeat. Be sure to get the freshest crabmeat available. This dish literally takes about 15 minutes to prepare and even less to stir-fry in the wok. Serve with rice or as an unusual first course.


  • 100 g (4 oz) dried beanthread (transparent) noodles
  • 1½ tablespoons groundnut oil
  • 2 tablespoons coarsely chopped garlic
  • 2 teaspoons finely chopped fresh root ginger
  • 3 tablespoons thinly sliced shallots
  • 225 g (8 oz) fresh crabmeat
  • 3 tablespoons finely chopped spring onions
  • 300 ml (10 fl oz) Chicken Stock
  • 1 tablespoonlight soy sauce
  • 2 tablespoons oyster sauce

For the Garnish

  • Handful of fresh sprigs of coriander


Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut the noodles into 7.5-cm (3-in) lengths using scissors or a knife.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, ginger and shallots and stir-fry for 1 minute. Then add the crabmeat and spring onions and stir-fry for 30 seconds. Add the beanthread noodles and stir-fry, mixing well. Finally add the stock, soy sauce and oyster sauce and stir-fry until most of the liquid has evaporated. Transfer the contents of the wok to a warm platter, garnish with the fresh coriander and serve at once.