Crab Bee Hoon with a Chinese American Twist

Ingredients

In this Chinese American adaptation of Crab Bee Hoon, we incorporate traditional Chinese American flavors and ingredients to enhance the dish. While the original Singaporean version focuses on the delicate flavors of the crab and the creamy broth, our adaptation adds a touch of Chinese American cuisine by infusing the dish with traditional Chinese flavors and spices. This fusion creates a unique and exciting twist on the classic dish. We alse have the original recipe for Crab bee hoon, so you can check it out.

• 2 lbs (900g) fresh crab meat 2 lbs (900g) fresh crab meat
• 8 oz (225g) rice vermicelli noodles 8 oz (225g) rice vermicelli noodles
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 stalks scallions, chopped 2 stalks scallions, chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Soak the rice vermicelli noodles in hot water for about 5 minutes until softened. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add minced garlic, sliced ginger, and chopped scallions. Sauté until fragrant.
3. 3.
   Add the crab meat to the pot and stir-fry for 2-3 minutes until slightly cooked.
4. 4.
   Pour in the chicken broth and water. Bring to a boil and let it simmer for 10 minutes to allow the flavors to meld.
5. 5.
   Add soy sauce, oyster sauce, Shaoxing wine, and sesame oil to the broth. Stir well and season with salt and pepper to taste.
6. 6.
   Add the soaked rice vermicelli noodles to the pot and cook for an additional 2-3 minutes until the noodles are heated through.
7. 7.
   Serve the Crab Bee Hoon hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Crab meat — Use fresh crab meat for the best flavor. If fresh crab meat is not available, you can use high-quality canned crab meat or imitation crab meat.
• Rice vermicelli noodles — Be careful not to over-soak the noodles, as they can become mushy. Follow the package instructions for soaking time.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or Chinese cooking wine.

Tips & Tricks

• For a spicier kick, add a dash of chili oil or sprinkle some red pepper flakes before serving.
• Enhance the flavors by adding a handful of fresh bean sprouts or baby bok choy to the broth.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering broth.

Serving advice

Serve the Crab Bee Hoon hot in individual bowls. Garnish with fresh cilantro for a burst of freshness. Accompany the dish with a side of steamed vegetables or a simple cucumber salad to balance the flavors.

Presentation advice

To elevate the presentation, place a whole crab claw on top of each bowl of Crab Bee Hoon. Sprinkle some chopped scallions and a drizzle of sesame oil for an added touch of elegance.