Long Life Garlic Crab Noodles

INGREDIENTS: 
 

For the sauce

• 1/4 cup soy sauce 
• 3 tablespoons kecap manis (Indonesian sweet soy sauce) 
• 2 tablespoons shao xing rice wine
• 2 tablespoons chinese red vinegar
• 2 teaspoons fish sauce 
• 2 teaspoons Sriracha 
• 1 tablespoon garlic powder (optional)

For the noodles 

• 1 pound fresh egg noodles, chow mein thickness
• 3 ounces unsalted butter 
• 4 tablespoons minced garlic 
• 1/2 pound meat from a 1 1/2- to 2-pound Dungeness crab 
• Reserved crab "butter"
• 1 tablespoon fresh lemon juice 
• Chopped cilantro, for garnish 

INSTRUCTIONS: 

1. Combine the sauce ingredients and set aside. 
2. Boil 3 quarts of water, and cook egg noodles to al dente, about 6-8 minutes. Drain in a colander, rinse in cold water and set aside. 
3. Combine butter and garlic in a saute pan over medium-high heat. Once butter begins to brown and garlic gets fragrant (about 1 minute), add the egg noodles and stir until butter coats them evenly. 
4. Turn heat to high. Continue to saute for 3 minutes, adding the sauce mixture and combining evenly with the noodles. Once noodles have been cooked through (2 minutes), add the crab "butter" (tomalley), if using, and cook for an additional 1 minute. 
5. Stir in lemon juice. Serve noodles on a plate, top with fresh crab and cilantro. 

Note: Fish sauce, sriracha, shao xing rice wine, kecap manis and Chinese red vinegar can be found at Asian markets. To extract "butter" or tomalley from a crab, lift off top shell and spoon out the thick yellow substance. 

Courtesy of Attic Restaurant, San Mateo
As seen on Bay Area People
Dec. 8, 2012 and Dec. 9, 2012