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Drunken Chili Crab & Longevity Noodles

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Buddakan is the Big Apple’s überchic locale for executive chef Lon Symensma’s contemporary take on age-old Asian cuisine. He’s no stranger to wielding a wok, proven here with his Tsingtao-splashed and Szechuan-spiced version of crab and noodles.

Makes: 1

  • ¼ pound jumbo lump crabmeat
  • ¼ pound Chinese longevity noodles, cooked
  • ¼ cup scallions, sliced
  • ½ cup Tsingtao
  • ½ cup chicken stock
  • ¼ 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.


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