Located in Seattle’s Famous Pike Place Market

King Crab Stir Fry

King Crab Stir Fry
  • dinner
  • entrée
  • 4 servings
  • 20 minutes

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.)


  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.

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