Tag Archives: Garlic Noodles

Garlic Noodles with Dungeness Crab

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.




Garlic Noodles with Sautéed Shrimp

The Famous Garlic Noodles recipe at Crustacean in Beverly Hills has been a heavily guarded secret for nearly 20 years. In fact, the dish is made every day behind closed doors, in a separate “secret” kitchen off the main kitchen. Many people, including famous celebrities, have requested access to the secret kitchen, but they all have been denied. Much like the secret formula for Coca-Cola or KFC’s original recipe of 11 herbs and spices, the recipe lives with a select few. In my opinion, the noodles are good, but the reason they’re “famous” is because of the intrigue surrounding the recipe, one which has become coveted by many. In fact, search the internet and you will find dozens of copycat versions of the dish, proving once again that imitation is the sincerest form of flattery. Today I am adding my version to the group of imitators, which I created years ago for a friend. It may not be exactly the same, but it’s pretty darn tasty. Enjoy!

Garlic Noodles with Sautéed Shrimp

Serving size: 4 with other side dishes

1 package of Hakubaku organic wheat ramen noodles (9.5 ounces) or 12 ounces of fresh chow mein noodles
½ stick of unsalted butter
5 large garlic, minced
1 ½ tablespoons of fish sauce (Three Crabs or Red Boat brand)
1 tablespoon of oyster sauce (or vegetarian oyster-flavored sauce)
½ tablespoon of Maggi or thick soy sauce
2 teaspoons of sugar
12 ounces of sautéed shrimp or 8 oz of sliced extra firm tofu
¼ cup of chopped scallions
Freshly grated black pepper
¼ cup grated Parmesan cheese
Chopped cilantro (optional)

1. Cook noodles in boiling water for 4 minutes (or 1 minute if using using fresh noodles).


2. Meanwhile, melt the butter in a saucepan over medium heat. Add the garlic and cook for 2 minutes. Add the next 4 ingredients and remove from heat. Set aside.


3. Once the noodles are cooked, drain but don’t rinse and reserve ¼ cup of the water. (If using fresh noodles, drain in cold water.)

4. Heat a large wok to medium heat. Add 3/4 of the garlic sauce. Add the noodles, scallions, cooked shrimp, and a few turns of the black pepper mill. Add a few drops of the reserved water to loosen noodles. Taste to see if you need the remainding garlic sauce.


5. Add the Parmesan cheese. Mix well.

6. Remove from heat. Divide noodles among 4 bowls and top with chopped cilantro. Serve immediately.


Sautéed Shrimp Recipe

12 ounces of large shrimp, cleaned and deveined
3 tablespoons of neutral oil (sunflower or vegetable)
1 teaspoon of white vinegar
1 tablespoon of minced garlic
½ teaspoon of paprika
½ teaspoon of salt

1. Mix all ingredients in a glass bowl and marinate in the refrigerator for 20 minutes.

2. Remove from the refrigerator.

3. Heat a large sauté pan over medium-high heat. Coat with oil. Add the entire shrimp mixture at once.

4. Sauté shrimp for roughly 5 minutes or until just cooked through. Remove from heat. Set aside until ready to use.