# Miến Xào Cua — Dungeness Crab Glass Noodles > Sweet Dungeness crab and slippery glass noodles get a quick toss with carrots, celery, scallions, and plenty of cilantro. A light, savory seasoning lets the crab lead, while crisp vegetables keep this winter noodle dinner fresh and lively. - URL: https://www.chezjk.com/recipes/mi-n-xao-cua-vietnamese-crab-glass-noodles-dungeness - Author: Jonathan Katzman - Cooked and photographed: 2026-01-12 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Miến Xào Cua — Dungeness Crab Glass Noodles](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fe770087fd717898b.jpg) ## Dungeness Crab Glass Noodle Stir-Fry Hydrating the noodles just until pliable lets them finish absorbing savory stock in the pan without turning mushy. Folding in the cooked crab near the end preserves its sweet flavor and large, delicate flakes. ### Ingredients - 8 oz dried mung bean glass noodles, labeled gluten-free - 1 lb cooked, picked Dungeness crabmeat - 2 tbsp avocado oil - 1 medium shallot, thinly sliced - 3 cloves garlic, finely chopped - 1 medium carrot, peeled and thinly sliced on the bias - 2 stalks celery, thinly sliced on the bias, tender leaves reserved - 4 scallions, whites thinly sliced and greens cut into 1-inch lengths - 3/4 cup unsalted seafood stock, gluten-free, plus more as needed - 1 tbsp fish sauce, labeled gluten-free - 2 tsp gluten-free tamari - 1/4 tsp ground white pepper - 3/4 cup loosely packed cilantro leaves and tender stems, roughly chopped - 1 lime, cut into wedges for serving ### Instructions 1. Soak the glass noodles in warm water until flexible but still slightly firm, usually 10–15 minutes, or follow the package's soaking directions. Drain thoroughly and snip through the bundle a few times with scissors so the strands are easier to toss. 2. Gently check the crab for shell fragments, keeping the larger flakes intact. Keep refrigerated until needed. 3. Mix the stock, fish sauce, tamari, and white pepper. Have all vegetables and herbs ready before heating the pan. 4. Heat a large wok or wide, deep skillet over medium-high heat. Add the avocado oil, then the shallot and scallion whites. Stir-fry for 1 minute, until fragrant and beginning to soften. Add the garlic and stir for about 20 seconds without browning it. 5. Add the carrot and celery. Stir-fry for 2–3 minutes, until brighter in color and crisp-tender. 6. Add the drained noodles and stock mixture. Toss with tongs, lifting and separating the strands, for 2–4 minutes, until the noodles are translucent and tender with a light springiness. Add extra stock a tablespoon at a time if the pan dries before the noodles soften; there should be no puddle of liquid when they are ready. 7. Reduce the heat to medium. Gently fold in the crab and scallion greens, adding a small splash of stock if needed. Cover briefly, then turn gently until the crab is steaming hot throughout; previously cooked refrigerated crab should reach 165°F. Avoid prolonged frying once it is hot. 8. Remove from the heat and fold in most of the cilantro and reserved celery leaves. Taste before adding any more fish sauce, since the crab may already be salty. Serve immediately with the remaining herbs and lime wedges. ### Notes - Use mung bean glass noodles rather than thin rice noodles for the characteristic translucent, springy texture of miến. - If your skillet is smaller than 12 inches, cook in two batches, dividing all ingredients evenly. Crowding makes the noodles difficult to toss and encourages the crab to break apart. - Keep the seasoning light: this should taste primarily of crab, not a dark or heavily sauced stir-fry. Add lime at the table for brightness. ## Overall Timing / Workflow The stir-fry moves quickly, so soaking the noodles and arranging every ingredient before cooking prevents overcooked vegetables or broken crab. ### Instructions 1. 0:00 — Start soaking the noodles. Slice the vegetables, chop the aromatics, and mix the stock seasoning. 2. 0:10 — Check the crab for shell fragments and return it to the refrigerator. Prepare the herbs and lime. 3. 0:15 — Drain and snip the noodles as soon as they are pliable. Set everything beside the stove. 4. 0:20 — Stir-fry the aromatics and vegetables, then finish the noodles in the seasoned stock. 5. 0:27 — Fold in and thoroughly heat the crab, finish with herbs, and serve immediately. ## Plating A loose mound shows off the crab and keeps the glass noodles from becoming a compressed tangle. ### Instructions 1. Lift the noodles into four warm shallow bowls, distributing the carrot, celery, and crab evenly. 2. Place a few larger crab flakes on top and finish with the reserved cilantro and celery leaves. 3. Serve lime wedges alongside rather than dressing the whole batch in advance. ## Leftover Path A little moisture and gentle, covered reheating loosen chilled glass noodles without frying the crab dry. ### Instructions 1. Refrigerate promptly in shallow airtight containers within 2 hours. Use within 3–4 days of the crab's original cooking date, not 3–4 additional days after making the noodles. 2. Reheat only the portion needed in a covered skillet over medium-low heat with a splash of water or stock. Lift and turn gently until loosened and heated to 165°F throughout. 3. Finish with fresh cilantro and a squeeze of lime. If the original crab is already near the end of its safe refrigerated storage window, cook only what you will eat immediately. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.