Combine first 4 ingredients in a medium saucepan; bring to a simmer over medium-high heat. Add noodles; cook until al dente, about 3 minutes. Place noodles and broth in a small bowl. Set bowl in a larger bowl of ice water; cool noodles completely, about 10 minutes. Drain noodles. Discard broth.
Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain and plunge peas into ice water. Drain well.
Divide noodles between 2 bowls. Top each with half of crabmeat; stir gently. Divide peas between bowls. Top with onions, rind, cilantro, and jalapeño. Drizzle with chili oil, if desired.
I decided to try this after having a week of leftovers from Thanksgiving and what a great dish!! I did add some extra noodles (about 6 ounces total) and about 1/2 lb of crab, but other than that followed the recipe and we were so pleased with the results!! Tasty but not heavy and this will be a go-to for a light supper for us. I served some veggie egg rolls that I purchased from a local market and we were good. Thanks for another success!!