This is a crab meat variation of a Thai dish called koong op woon cent, which is typically prepared with glass noodles, shrimp, and pork belly. Crab meat is the star of this show, and it’s supported by the aromatic trio of garlic, onion, and ginger along with the bright peppery bite of celery leaves. When you add your rehydrated glass noodles to the stir-fry, you may find that the noodles will tend to stick together. Just add a tiny bit of water as needed to help break them up so they’ll toss evenly in your wok. Since the crab meat is already cooked, all you’ll need is a light toss at the end to mix everything together, and you’re ready to serve a delicious Thai seafood noodle delight!
Rehydrate glass noodles in a bowl of lukewarm water.
In a wok with a neutral oil, combine mushrooms, onion, ginger, celery leaves, and garlic. Stir-fry for a couple minutes, then add cilantro stems and toss.
Add sesame oil, oyster sauce, black soy sauce, and white pepper. Toss lightly then add rehydrated noodles and stir-fry, adding water to break up the noodles as needed.
Add cooked crab meat and lightly toss everything together. Serve garnished with cilantro and a dash of white pepper.