Stir-fried glass noodles with crab

Ingredients

• 2 crabs (approximately 500g)
• 250 g of soy vermicelli
• 1 carrot
• 1 onion
• 150 g of celery
• 50 g of new onions
• 50 g of cilantro
• 3 long hot peppers
• One head of garlic
• salt
• Powdered broth
• Fish sauce
• oil
• pepper
• ground chili pepper

Peel and finely chop the garlic. Wash the crab, cook it, then carefully remove the shells to keep the meat in nice pieces.

Season the crab meat with 1/2 teaspoon of powdered broth, 1/2 teaspoon of fish sauce, 1 teaspoon of oil, and 1/4 teaspoon of pepper. Let it marinate for 15 minutes.

Soak the vermicelli in warm water, rinse them with cold water to prevent them from sticking together, drain them, and then cut them into pieces.

Peel the carrot and cut it into small sticks. Finely chop the onion, chop the celery into pieces, remove the seeds from the chili peppers and cut them into strips. Chop the fresh onion and the cilantro.

Heat 2 tablespoons of oil in a wok, then sauté some garlic until fragrant. Add a pinch of chili powder, followed by the crab meat. Cook until the crab is nicely browned, then set aside in a bowl.

Add the oil, then brown the remaining garlic, carrots, onion, chili peppers, and celery until they are just cooked.

Add the crab and vermicelli, moisten with 2 tablespoons of water to soften them, then season with 1/2 teaspoon of chicken broth powder and 1/2 teaspoon of pepper. Garnish with chopped onion and cilantro, mix, and remove from heat.

Arrange on a plate, sprinkle with a little pepper and cilantro. Serve hot, with a lemon-garlic-chili fish sauce.