Shanghai Crab with Vermicelli

Instructions

1. Prepare the noodles
   Soak the mung bean vermicelli in warm water for 15 minutes until soft. Drain well and set aside. If using dried noodles, follow package instructions for soaking time.
2. Prepare the crab
   If using whole crabs, clean thoroughly and carefully extract the meat from the body and claws. Check for any shell fragments and set the meat aside. If using pre-packaged crab meat, drain any excess liquid.
3. Create the flavor base
   Heat the vegetable oil in a wok or large pan over medium-high heat. Add minced ginger, garlic, and white parts of scallions. Stir-fry for 30 seconds until fragrant but not browned.
4. Cook the crab
   Add the crab meat to the wok and stir gently to avoid breaking up the delicate meat too much. Pour in the Shaoxing wine and stir for 1 minute to cook off the alcohol.
5. Add the stock and seasonings
   Pour in the chicken or seafood stock, soy sauce, and white pepper. Bring to a simmer and cook for 2 minutes to allow the flavors to meld.
6. Incorporate the noodles
   Add the drained vermicelli noodles to the wok and toss gently to coat with the sauce. Simmer for 2-3 minutes until the noodles absorb some of the flavors.
7. Thicken the sauce
   Stir the cornstarch slurry again and drizzle it into the wok while stirring. Cook for another minute until the sauce thickens slightly and coats the noodles and crab meat.
8. Finish and serve
   Remove from heat and drizzle with sesame oil. Toss gently to combine. Transfer to a serving plate and garnish with the sliced green parts of scallions. Serve immediately while hot.