One of my favorite restaurants in the San Gabriel Valley is Newport Seafood, which specializes in Chinese-Vietnamese cuisine. They are famous for their house special lobster, but I prefer their house special crab. The crab is sautéed with garlic, scallions, ginger, and fresh peppers and is so delicious, I crave it all the time, but I reserve Newport for birthdays and special gatherings. To satisfy my craving, I took the same flavor profile and created this noodle dish. This recipe is easy to prepare, but it is important to have all the ingredients prepped in advance, because the recipe moves quickly. You want to time the noodles so that they finish cooking right as the crab is being added to the scallion mixture. For this recipe, I use one whole Dungeness crab. I steam the crab for 20 minutes and then pick out the meat. Adding fresh crab really makes a difference, but if you can’t find live crabs, you can buy the lump crab meat from your local seafood market. I hope you’ll love this noodle dish as much as I do. Enjoy!
Garlic Noodles with Dungeness
Serving Size: 4
1 lb of fresh chow mein noodles or Chinese egg noodles
1/2 cup of unsalted butter (1 stick of butter)
1 cup of 1/4″ sliced scallions (about 3-4)
2-3 mild red peppers, thinly sliced (extra for garnish)
5 garlic cloves, finely chopped
2 teaspoon of ginger juice*
3 tablespoons of oyster sauce
2 tablespoons of Maggi Seasoning**
2 teaspoons of granulated sugar, preferably organic
Salt to taste
1/2 teaspoon of freshly grated black pepper
1 lb of steamed Dungeness crab meat or Dungeness claw crab meat
Cilantro leaves for garnish (optional)
1. Bring a large pot of water to boil. Take the chow mein noodles, separate them in a colander and set near the boiling pot.
2. Meanwhile, melt the butter on medium-low heat in a wok or a large sauté pan.
3. Once the butter is melted, add the scallions, sliced red peppers, garlic and ginger juice. Increase the heat to medium high. Stir with a wooden spoon for about one minute.
4. Add the oyster sauce, Maggi, sugar, salt, and black pepper. Stir for another minute.
5. The water should be boiling at this point. Follow the instructions on the noodle package and cook the noodles. (Fresh noodles typically take anywhere from 1 to 3 minutes to cook).
6. Meanwhile, add the crab to the scallion mixture and toss gently, so as not to break up the meat.
7. Drain the noodles (but don’t rinse) and add to the crab and scallion mixture. Using tongs, toss gently. Taste for seasoning. Remove from the heat.
8. Divide the noodles among 4 bowls. Add a few cilantro leaves and sliced red peppers. Give each bowl one turn of the pepper mill. Serve immediately.
* To make ginger juice, using a Microplane grate about a tablespoon of ginger. Push it through a sieve to collect the juices. You should have about a teaspoon.
**Maggi Seasoning can be found in most Asian markets. It contains MSG, so if you are allergic, you can substitute it with soy sauce.
Looks delicious! How do i know if a pepper is mild? I want to make sure i pick out one the kids can eat.
Look for mild red peppers in the Asian markets. They look like jalapeños. Each pepper will have a different heat level. The only way you’re going to know for certain is to actually cut a little piece and taste it.
This recipe was excellent. The crab I used was picked last crab season and in my freezer for 10 months but still tasted amazing. I bought a 15.5 oz package of egg noodles but only but only used about half of them. I think 1lb would be way too much. I used some thai peppers that ended up being very spicy but but still had great flavor so if you like spicy dishes don’t be afraid to use them. The fresh cilantro was a must and we squeezed fresh citrus (lime and lemon) for extra zest.