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Ingredients
- 200 g (7 oz) dried mung bean vermicelli (cellophane noodles)
- 2 tablespoons oil
- 10 Asian shallots (eschalots), very finely sliced
- 3 garlic cloves, finely chopped
- 2 lemongrass stems, white part only, very finely sliced
- 1 red capsicum (pepper), cut into matchsticks
- 170 g (6 oz) tin crabmeat, well drained
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 3 spring onions (scallions), finely sliced
Method
1. Soak the noodles in boiling water for 20 minutes, or until softened. Drain and cut into shorter lengths.
2. Heat the oil in a wok over high heat. Add the shallots, garlic and lemongrass and stir-fry for 2-3 minutes. Add the capsicum and cook for 30 seconds, tossing well. Add the noodles and toss. Cover and steam for 1 minute, or until the noodles are heated through.
3. Add the crabmeat, fish sauce, lime juice and sugar and toss well. Season with salt and pepper, sprinkle with spring onion and serve.
