Glass Noodles with Crab and Asparagus

What to get ready

• Glass noodles 400 g
• Sea crab 800 g
• Asparagus 480 g
• Onion 1.2
• Oyster sauce 60 ml
• Fish sauce 48 ml
• Oil 100 ml
• Black pepper 12 g
• Spring onion 80 g
• Ginger 32 g

Method

1. 1 Steam the crab for 12 minutes, then remove the meat and roe, reserving the roe to add at the end.
2. 2 Soak the vermicelli in cold water for 15 minutes, then drain.
3. 3 Cut the asparagus diagonally into 4 cm pieces, blanch for 60 seconds, then soak in ice water to preserve its green color.
4. 4 Sauté the ginger and onion, then add the vermicelli noodles and stir with oyster sauce and 60 ml of water for 2 minutes.
5. 5 Add the crab meat, crab roe, and asparagus and stir-fry for 90 seconds; add the crab roe last to retain its orange color and aroma.