If you enjoy baked dishes, you’ll love this week’s recipe which I call a Vietnamese casserole. I wish more recipes were this simple–we lightly stir-fry some vegetables with crab meat, add in the noodles, seasoned chicken stock and then bake. Everything comes out piping hot, perfectly cooked and so delicious. The noodles are substantial enough that they can be served as a main dish. Without a doubt this also makes a great appetizer or a side dish. During the holiday seasoning, when there are many family get-togethers or dinner parties, this is my go-to dish because of its popularity and versatility.
Notes on the recipe, tips and tricks
This recipe uses canned crab meat which is minced. If you’d like more visible pieces of crab, use lump crab meat or imitation crab meat.
Not a fan of crab meat? Use chicken, beef, pork or seafood. Stir-fry the meat until it’s halfway cooked, add the vegetables and then bake.
For convenience buy vegetables already chopped and shredded to reduce your prep time. You can also use a rotisserie chicken from your deli or other fully cooked meat for additional time-savings.
This dish can be served hot, cold or even a room temperature so, it’s an all-around versatile dish.
These noodles are not overly seasoned, so serve them with a side of soy sauce and chili paste and let everyone season as desired. I also love squeezing some fresh lime juice on the noodles.
Watch the video below for instructions.
6 bundles bean thread noodles (approximately 9 oz)
2- 6 oz cans crab meat (I like the brand Crown Prince)
1/2 lb green beans
2 celery stalks
8 oz Portabella mushroom caps
4 oz shredded carrots
1/2 small red onion
1 Tbsp sesame oil
1/2 Tbsp minced garlic
2 Tbsp soy sauce
1/4 tsp ground black pepper
3/4 cup chicken stock
1 Tbsp oyster sauce
Soak bean thread noodles in warm water for 10 minutes.
Trim the ends off the green beans and then cut in half. Cut celery at a diagonal into thin slices. Cut the mushrooms into thick slices. Thinly slice the red onion.
Preheat the oven to 400 degrees Fahrenheit.
Drain the crab meat into a fine strainer. Rinse with cold water and then drain.
Drain the noodles and toss gently to remove the excess water. Use scissors and cut the strands so they are a bit shorter.
Heat a large wok over Medium High heat and when hot add the sesame oil. Add the minced garlic and stir-fry for 15 seconds.
Add the green beans and celery and stir-fry for 2 minutes. Add the remaining vegetables and crab meat and stir-fry for 1 minute.
Turn-off the heat and add 1 Tbsp soy sauce and freshly ground black pepper. Combine together.
In a measuring cup, combine the chicken stock with 1 Tbsp soy sauce and 1 Tbsp oyster sauce.
Add the bean thread noodles to the wok and then drizzle the sauce over the noodles. Toss together making sure the noodles are completely coated with the sauce.
Line a 13X9 inch baking dish with foil. Pour the noodles into the dish and spread out into an even layer. Cover the dish with another large piece of foil sealing it completely.
Bake for 20 minutes.
Remove from the oven and serve.
Yields: 4-6 servings