Buddakan is the Big Appleâ€™s Ã¼berchic locale for executive chef Lon Symensmaâ€™s contemporary take on age-old Asian cuisine. Heâ€™s no stranger to wielding a wok, proven here with his Tsingtao-splashed and Szechuan-spiced version of crab and noodles.
- Â¼ pound jumbo lump crabmeat
- Â¼ pound Chinese longevity noodles, cooked
- Â¼ cup scallions, sliced
- Â½ cup Tsingtao
- Â½ cup chicken stock
- Â¼ cup of water
- 3 tablespoons spicy Szechuan sauce
- 2 tablespoons canola oil
- 1 tablespoon corn starch
- fresh Thai basil and cilantro, to garnish
• Heat the canola oil in a hot wok until it starts to smoke. Add the crabmeat and sauté about 30 seconds, then add the chicken stock, Szechuan sauce and Tsingtao and cook 30 seconds more.
• In a medium bowl, mix the cornstarch and water well. Slowly add the mixture to the sauce while stirring until the sauce thickens.
• Add the cooked noodles to the wok and gently toss them with the sauce and crab meat. Add the scallions and transfer to a serving plate, garnish with Thai basil and cilantro, and serve.