2 onions thinly sliced
400g crab meat (frozen section)
14-16 Chinese cabbage leaves thinly sliced
oil
pepper
oyster sauce
sesame oil
coriander for garnish
Preparation of glass noodles:
Soak in cold water for 20 minutes then cook in boiling water for 6-7 minutes, drain and rinse gently under cold water.
They will appear sticky and dull when cold but once in the wok will go clear again.
Need to cut them to lengths of approximately 7cm prior to putting them in wok
In the wok add some oil, half the amount of onion and sautee, once onion is cooked then add the Chinese cabbage and some oyster sauce, a little water..simmer till the cabbage is half cooked.
They are nice when still a little crunchy. Take the leaves out leave aside.
Use the pan juice, add the noodles and some more oyster sauce.
Once warmed up take out and pop on top of the Chinese cabbage.
The noodles will soak up all the pan juice as they expand further.
Wash the wok, then start again.
Oil and onion then add the crab meat with drizzle of sesame oil, oyster sauce, pepper.
Once the crab meat is warmed then it is ready.
Add to the noodles and cabbage and mix thoroughly, garnish with the coriander..
