Spread Louisiana favorites—lightly charred okra, seared tasso ham, sweet and juicy crab—over a skein of wok-fried cellophane noodles in this East-meets-Cajun platter. Tasso is available at most butchers, but you can sub in pancetta in a pinch.

Robin Bashinsky
This Story Originally Appeared On coastalliving.com

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Caitlin Bensel

Recipe Summary

active:
25 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place noodles in a large bowl. Cover with very warm water; let stand 10 minutes. Drain. Snip with scissors into 6- to 8-inch lengths. Set aside.

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  • Combine oyster sauce, fish sauce, and pepper in a small bowl.

  • Heat a large wok or cast-iron skillet over high. Add 1 tablespoon of the oil. Add ham, and stir-fry until well-browned, 1 to 2 minutes. Add okra; stir-fry until charred, 6 to 7 minutes. Add half of fish sauce mixture; stir-fry 1 minute. Add scallions and garlic; stir-fry until scallions are slightly softened, about 2 minutes. Remove mixture from wok.

  • Heat remaining 2 tablespoons oil in wok. Add noodles; stir-fry until toasted and dry, 1 minute. Add stock and remaining fish sauce mixture; toss to coat. Stir in okra mixture, crabmeat, and lemon juice.