laotian

Stir Fried Crab with Glass Noodles and Holy Basil

This stir-fried dish pairs glass noodles, dry with crab meat, cooked, holy basil and low sodium chicken broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

64 g Carbohydrates

20 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g glass noodles (mung bean vermicelli), dry 297 kcal
180g crab meat, cooked 180 kcal
120g low sodium chicken broth 7 kcal
6g garlic, minced 9 kcal
3g thai chilies, sliced 1 kcal
12g fish sauce 4 kcal
15g neutral oil 133 kcal
20g holy basil (or Thai basil) 7 kcal
1g lime wedges 0 kcal

Cooking instructions

glass noodles (mung bean vermicelli)
Soak the glass noodles in warm water until pliable, then drain well.
garlicthai chiliesneutral oil
Heat oil in a wok or skillet over medium-high heat. Add garlic and chilies and stir-fry 20 seconds.
crab meatlow sodium chicken brothfish sauce
Add crab meat and stir-fry 1 minute. Pour in broth and fish sauce and bring to a quick simmer.
glass noodles (mung bean vermicelli)fish sauce
Add drained noodles and toss 1 to 2 minutes until the noodles absorb the sauce.
holy basil (or Thai basil)lime wedges
Turn off the heat and fold in basil. Serve hot with lime wedges to squeeze over.