This recipe is my quick and easy rendition of one of my favorite Thai dishes, crab noodle. It is also extremely allergy friendly! It can be made egg-free, dairy-free and gluten-free! Enjoy!
1 16 oz can lump crabmeat
14 oz Thai rice stir fry noodles*
3 T olive oil
4 cloves garlic, minced
¼ yellow onion, thinly sliced into strips
1 bunch green onion, white portion thinly sliced
1/3 c reduced-sodium
Cilantro for garnish
a medium saucepan, bring 8 cups of water to a boil. Remove from heat and
immerse noodles in the hot water. Let stand 8 to 10 minutes, stirring
occasionally, until noodles are soft and tender.
noodles are soaking, preheat a large skillet and add oil. Sauté yellow onion until tender and slightly
translucent. Add garlic, green onion and
crab, sauté until heated through.
Drain noodles well and
immediately add to skillet and sprinkle with soy sauce. Gently stir until noodles are evenly coated
with soy sauce. Sprinkle with chopped fresh
* For those on a gluten-free diet, be sure to use a
gluten-free soy sauce and double check the rice noodles to make sure no gluten
has been added.