Yield: Serves 4
You Will Need:
- 7 ounces wide, flat dried rice noodles
- 3 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 1 to 2 tbsp. sambal chili paste
- 2 Chinese sausages (lop chong), cut into 1/4-in. slices
- 6 green onions, trimmed and cut into 2-in. lengths
- 2 tablespoons soy sauce
- 4 large eggs
- 1/2 teaspoon freshly ground white pepper*
- 6 ounces mung bean sprouts
- 1/2 pound shelled, cooked Dungeness crab
1. Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes, or until tender. Drain; rinse with cold water.
2. Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant, 30 seconds. Stir in sambal (start with 1 tbsp.); mixture will spatter, so stand back after adding.
3. Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden, 1 to 2 minutes. Add onions and cook, stirring, until beginning to soften but still quite crisp, 1 to 2 minutes. Add noodles and soy sauce, stirring to coat.
4. Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set, 3 minutes. Break yolks with a spoon; scramble eggs and toss with noodles.
5. Add white pepper, 1 tbsp. water, the bean sprouts, and crab; cook, stirring, until bean sprouts are tender-crisp, 2 minutes.
Good to know: