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
