Photo: Jennifer Causey; Styling: Jessie Baude
This dish comes from Minneapolis chefs Jamie Malone and Erik Anderson. Pay attention to how you cook the noodles: You don't want them too soft or mushy, but with a pleasant, chewy texture.
How to Make It
Step 1
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.
Step 2
Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain and plunge peas into ice water. Drain well.
Step 3
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.
Brut, Minneapolis
Fabulous quick and light supper!!