Ingredients:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1/2 tsp white pepper
  • 1 tbsp water
  • 8 oz imitation crab meat, sliced into 1-inch chunks
  • 4 oz dried thin rice noodles (vermicelli)
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 cups shredded cabbage
  • 1 medium carrot, julienned
  • 3 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Soak the rice noodles in warm water for 10-15 minutes until pliable but still firm. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, toasted sesame oil, granulated sugar, white pepper, and water until the sugar is dissolved.
  3. Heat neutral oil in a wok or non-stick skillet over medium-high heat. Add minced garlic, grated ginger, and the white parts of the green onions; stir-fry for 30 seconds until fragrant.
  4. Add julienned carrots and shredded cabbage to the wok. Stir-fry for 2-3 minutes until vegetables are vibrant and slightly softened.
  5. Reduce heat to medium. Pour in the prepared sauce and stir to coat the vegetables.
  6. Fold in the drained rice noodles and sliced imitation crab. Toss gently until the noodles are heated through and glazed in sauce.
  7. Garnish with the green parts of the sliced green onions and toasted sesame seeds before serving.