Skip to main content

Seaweed Noodles with Dungeness Crab and Red Curry Sauce

Image for Seaweed Noodles with Dungeness Crab and Red Curry Sauce
plate

Yield

6 servings

kikkoman products used:

ingredients

Nori Powder
4 oz Nori
1 tsp Tapioca Starch
 
Seaweed Pasta
4 cups All-Purpose Flour
2 Tbsp Nori Powder
1 tsp Kosher Salt
6 Eggs, large
1 Tbsp Canola Oil
Rice Flour, as needed
 
Revel’s Seasoned Soy Sauce
1 1/2 cups plus 1 Tbsp Kikkoman Soy Sauce
1/2 cup Kikkoman Kotteri Mirin
1/2 cup Sake
2 Chinese Dried Chiles
1 1-inch piece Lemongrass, tender inner stalk, thinly sliced
1 Lemon Wedge
1 Orange Wedge
1 2-inch piece fresh Ginger, peeled and cut into 1/4 inch coins
1 Bay Leaf
1 sprig Fresh Thyme
1 tsp Whole Coriander Seeds
1 tsp Whole Black Peppercorns
 
Red Curry Sauce 
1 cup Revel’s Seasoned Soy Sauce
1 cup Sake
1/2 cup Kikkoman Kotteri Mirin
2 Tbsp jarred Crab Paste, stirred
2 Tbsp Thai Style Red Curry Paste
2 Tbsp Tamarind Paste
1/2 cup fresh Ginger, peeled and roughly chopped
8 cloves fresh Garlic, minced
 
To Order
3/4 cup Unsalted Butter
3/4 lb Dungeness Crab Meat
3 Baby Bok Choy, ends trimmed and cut in half, steamed until tender
1/2 cup Crème Fraiche
1/2 cup Pickled Ginger, julienned
3/4 cup fresh Cilantro Leaves, packed
Black Pepper, freshly ground to taste

directions

Nori Powder:
Blend nori and tapioca in heavy duty blender until it reaches the consistency of glitter. Set aside.

Seaweed Pasta:
In large bowl, whisk together flour, nori powder and salt. In small bowl, whisk together eggs and oil until thoroughly blended. Make a well in the center of the dry ingredients then add egg mixture. Using hands or a wooden spoon, blend until a shaggy mass forms. Transfer it to a lightly floured surface and knead until smooth. Wrap dough in plastic and set aside to rest at room temperature for 30 minutes. Using a pasta machine, roll dough to level 6 and cut into thick noodles, dusting the noodles with rice flour as needed to prevent from sticking. Set aside. 

Revel’s Seasoned Soy Sauce:
In large saucepan stir together soy sauce, mirin and sake; bring to a boil. Add remaining ingredients. Remove from the heat and allow to cool to room temperature. Strain. Refrigerate until ready to use.

Red Curry Sauce:
Combine all ingredients in large blender; blend until smooth. Set aside.

To Order:
Cook one portion of noodles in large pot of boiling salted water.  While noodles cook, heat large skillet over medium heat.  Add 2 Tbsp butter and a generous 1/3 cup sauce (be sure to stir sauce each time before using) When sauce is bubbling, stir in 2 oz crab meat and 1 piece bok choy.  Scoop cooked noodles from pot and add to the pan.  Toss to blend and serve piping hot in Asian style noodle bowl.  Garnish with a heaping tablespoon of crème fraiche, a clump if pickled ginger, a pinch of cilantro and pepper to taste. Repeat these steps with the remaining ingredients.

Recipe by Rachel Yang, Revelry, Portland OR

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
Click to scroll back to the top