Seaweed Noodles

Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder

Chefs Seif Chirchi and Rachel Yang of Revelry | Portland, OR
Yield: 6 servings

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Adapted by StarChefs | April 2018

INGREDIENTS

Nori Powder:
4 ounces nori
1 teaspoon tapioca starch

Seaweed Noodles:
4 cups all-purpose flour, plus additional as needed
1 teaspoon salt
6 large eggs
1 tablespoon canola oil
Rice flour for dusting

Sauce:
1 cup soy tea
1 cup sake
½ cup Kikkoman mirin
2 tablespoons crab paste
2 tablespoons tamarind paste
⅓ cup coarsely chopped ginger
8 cloves garlic

To Assemble and Serve:
Salt
6 ounces unsalted butter, tempered
12 ounces picked Dungeness crabmeat
3 baby bok choy, ends trimmed off
½ cup crème fraîche
½ cup pickled julienned ginger
¼ cup lightly packed cilantro leaves
Black pepper

METHOD

For the Nori Powder:
To a Vitamix blender, add nori and starch. Blend until the mixture is the consistency of glitter.

For the Seaweed Noodles:
In a large bowl, whisk to combine flour, salt, and 2 tablespoons Nori Powder. In a small bowl, whisk to combine eggs and oil. Make a small well in the center of the dry ingredients and add the egg mixture. Using your hands or a spoon, mix until dough is a shaggy mass. Pat dough together and transfer to a clean, lightly floured surface; knead until smooth. Wrap dough in plastic wrap and set aside to rest at room temperature for about 30 minutes. Using a pasta machine, roll dough through to desired thickness and cut thick noodles, dusting with flour as needed to prevent sticking.

For the Sauce:
To a Vitamix blender, add all ingredients and blend until smooth.

To Assemble and Serve:
In a large pot of boiling salted water, cook Noodles al dente; drain. To a large skillet or wok over medium heat, add butter and about 2½ cups of Sauce. When Sauce is bubbling, stir in crab and bok choy leaves followed by the Noodles. Toss to combine and serve piping hot in Asian-style noodle bowls. Garnish each bowl with a heaping tablespoon of crème fraîche, a clump of pickled ginger, and a pinch of cilantro. Season with pepper. 

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