Crab Noodle

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!

 

Crab Noodle 

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 soy sauce*
Cilantro for garnish  

In 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. 

While 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 cilantro. 
Serves 4

* 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.