FRESH, WILD ALASKAN HALIBUT IS HERE

Est. 1911
Box

King Crab Stir Fry

With Udon Noodles and Kimchi

Estimated Prep & Cook Time: 20 mins

Sauce Ingredients

  • ½ C soy sauce
  • 2 tsp Mirin
  • 2 tsp rice wine vinegar
  • 1 T chili oil
  • 2 tsp ginger (grated)
  • 1 tsp cornstarch
  • 1 T vegetable oil
  • 2 garlic cloves (sliced)

Stir Fry Ingredients

  • 2 T vegetable oil
  • 1 C fresh shitakes (sliced)
  • ½ C green onion (sliced)
  • 1 C pea shoots
  • 2 packets Udon Noodles (warmed in water then drained)
  • 1 King Crab Leg (shelled)
  • ¼ C kimchi
  • 2 packets udon noodles (warmed in hot water or microwave)
  • NOTE: any hearty greens can be supplemented for pea shoots (kale, chard, etc.)

King Crab LEGS and CLAWS

King Crab LEGS and CLAWS

Starting at $139.50
Starting at $139.50

Minimum

lb(s)
Sold out

Directions

  1. In bowl combine soy, mirin, rice wine vinegar, chili oil and ginger. Whisk in cornstarch until fully combined. Heat sauce pan with 1 T vegetable oil. Once heated add garlic. Cook for 1 minute until soft. Add sauce and whisk until thickened (about 1 minute).
  2. Heat oil over medium heat in a separate sautee pan. Once heated, add shitakes. Cook for 3-4 minutes until soft. Add pea shoots and green onion. Cook for 2 minutes. Add noodles to hot pan. Cook for 2 minutes. Add crab and sauce and cook until full incorporated. Add kimchi to finish.

Serves 4

Recipe by Chef Liz McCune of Eat Seattle.

MIX IT UP WITH MORE FRESH OPTIONS