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Stir Fried Rice Vermicelli With Crab Omelet Strips

This stir-fried dish pairs rice vermicelli, dry with crab meat, cooked, egg and bean sprouts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
73 g Carbohydrates
22 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 79g rice vermicelli, dry 293 kcal
  • 111g crab meat, cooked 111 kcal
  • 46g egg 66 kcal
  • 74g bean sprouts 22 kcal
  • 19g chives, cut into 1 inch pieces 7 kcal
  • 7g garlic, minced 10 kcal
  • 15g soy sauce 11 kcal
  • 4g sugar 15 kcal
  • 13g vegetable oil 115 kcal

Cooking instructions

  1. rice vermicelli
    Soak rice vermicelli in warm water until pliable, 6-8 minutes; drain well.
  2. eggsoy saucevegetable oil
    Heat a nonstick skillet over medium heat with half the oil. Beat egg with a pinch of soy sauce, pour in, and cook a thin omelet. Roll and slice into strips.
  3. garlicvegetable oil
    Heat wok over medium-high heat with remaining oil. Stir fry garlic 15 seconds.
  4. crab meatsoy saucesugar
    Add noodles, crab meat, soy sauce, and sugar; toss until noodles are hot and evenly seasoned, 2-3 minutes.
  5. bean sproutschives
    Add bean sprouts and chives; toss 30 seconds. Top with omelet strips and serve.

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