Crab and Sotanghon

Ingredients:

1 package of Sotanghon (clear vermicelli/mung beans noodles )
4 mud crabs cut in 4
4 cups of chicken stock (with 2 chicken bouillon)
1/2 cup of green onions
1 head of garlic chopped (1tbsp)
1 thumb size of ginger chopped (2-3 tbsp)

3 tbsp sliced shallots
3 tbsp oyster sauce
4 tbsp kikoman soy sauce

1 tsp sugar
1 package of spinach
1 cup of dry black chinese mushroom (cut very thin)

2 tbsp sesame oil
3 tbsp regular oil
Salt

Pepper

1.  Soak dry sotanghon in warm water until soft, then drain. 

2.  Put crabs to sleep, clean crabs and cut into 4 large pieces.  See this link how to put crabs into sleep.

3.  Heat up a pan and oil and when it is smoking, saute ginger, garlic, shallots and mushroom and stir briskly. 

4.  Add the crab pieces and toss for a minute or two, on high heat.

5.  Add stock 

6.  Add soy sauce, oyster sauce and sugar.  

7.  Add the noodles and cook until soft and liquid has been sucked into the noodle and brings flavor, for about 10 minutes. 

8.  Add some chopped spinach and cook a minute longer.

9.  Add salt and pepper to taste.  

10. Add sesame oil.