Noodle with green garlic, shitake, and crab meat


So much green garlic at the farmers market yesterday in Santa Cruz, everyone was tripping over them. I couldn’t help but buy some. I also bought some fat Shitake mushrooms and plump local Dungeness crab meat.

Those, and some dried Chinese egg noodle in the cupboard, made a lovely simple dinner last night. So simple it would be a crime to write a recipe.

In a hot wok goes a little oil and then some green garlic cut up on the bias. When the garlic is nice and fragrant, throw in thinly sliced Shitake. Take the Shitake on a spin round the wok until it wilts a bit and gives up some moisture. Then the crab meat. Add a splash or two of good soy sauce. Then in goes the noodle that’s been cooked up on the side. A few quick stir. A bit of pepper if you’d like, black, white, whatever, we’re equal-opportunity around here. Another splash or two of soy sauce just to make me happy.

Four ingredients. Fifteen minutes to cook. Not a frozen pea in sight. Take that Rachael Ray.


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20 Responses to “Noodle with green garlic, shitake, and crab meat

  • kishko said:
    April 27th, 2006 at 11:38am

    “take that rachael ray” sounds like a great title for a book! did you see the post in saute wednesday on march 27th??

  • Dianka said:
    April 27th, 2006 at 11:44am

    LOL, that’s great (Rachel comment). The shitake’s look delicious. Thanks for sharing this simple recipe.

  • alb said:
    April 27th, 2006 at 11:52am

    Pim, no contest. Can’t wait for your 15-Minute Meal cookbook.

  • walkerT said:
    April 27th, 2006 at 5:47pm

    Wonderful description! Thanks…

  • Bestvnteas said:
    April 27th, 2006 at 6:50pm

    Simple but delicious!
    Just looking at the photo makes me salivated and want to run to the market for the ingredients. Unfortunately, I don’t live where there are fresh vegetables and seafood.
    Huummmm!!! One more reason to relocate. Don’t you think?

  • Lisa said:
    April 28th, 2006 at 3:52am

    OHHH Lekker!!!

  • Jeff said:
    April 28th, 2006 at 5:54am

    What would you define as ‘good soy sauce’? I don’t use a lot of it…thus the low sodium stuff usually does the trick for moi…maybe I need to try another type?

  • asha said:
    April 28th, 2006 at 9:00am

    It’s noon, I haven’t had breakfast yet, and after one glance at your pic am STARVING, yum!!!

  • penny said:
    April 28th, 2006 at 9:11am

    Sorry — what is green garlic?

  • Fatemeh said:
    April 28th, 2006 at 10:31am

    Pimmette –
    Really beautiful plating on that shot… and it sounds reall delicious, to boot.
    Miss you, dear!

  • kel @ Green Olive Tree said:
    April 28th, 2006 at 12:37pm

    it’s a hilarious read ūüôā so you call spring onions green garlic?

  • alb said:
    April 29th, 2006 at 12:02pm

    kel. it’s a bit more food chic.

  • Barbara Fisher said:
    April 29th, 2006 at 2:19pm

    Green garlic are baby garlic shoots, not spring onions or green onions. (They were thick on the ground here in Ohio at the farmer’s market, too, Pim, so of course, I bought some….)
    They look sort of like a cross between spring onions (or scallions or green onions–whatever you call them where you are) and wee leeks, but they are young hardneck garlic. You use the whole plant, white bulb and green top and all.
    Great stuff, those green garlic fellas.
    And Pim–I am so there with you! Take -that- Rachel Ray!

  • Catherine said:
    April 29th, 2006 at 2:53pm

    thank you ever so much for the chuckle…

  • Dennis said:
    June 5th, 2006 at 12:01am

    Found you when Googling “green garlic”, and was inspired to make a stir-fry with pork, green beans, morels, green garlic, & udon noodles (well, it’s too rainy to walk to the market, so I used what I had handy). Turned out well, thank you.
    If you ever travel to SE Alaska, email me first & I’ll help you find local delicacies like herring eggs on kelp & white king salmon (if it’s in the spring), or wild chanterelles.
    From Alaska, where our salmon are wild & bears run free… land of red curry halibut…

  • garlic said:
    September 1st, 2006 at 3:39am

    My god , it must be very tasty !

  • megan said:
    April 9th, 2008 at 8:49pm

    I made this tonight – wonderful and fresh! A few changes though, I did not have green garlic so I used fresh garlic chives and a bit of minced garlic, with a bit of ginger and a thai bird chili (my fiance is a heat nut). I also had some asparagus on hand and blanched and threw that in, too. I love your site, and I hope you add more recipe ideas!

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