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