By Jessica Yadegaran
Tuesday, December 15th, 2009 at 5:35 pm in Corkheads.
Dudes, this pairing rocked my world.
I got the recipe for the noodles from this 2007 post by Foodie SF blog. We share an obsession for the garlic crab noodles from PPQ Dungeness Island in San Francisco’s Richmond district, and Foodie SF did a pretty good job replicating them.
When I would day dream about the noodles I always imagined they had vats of butter and salt but in reality it’s just vats of butter and garlic with oyster sauce.
First of the season, large, cleaned and cracked crab is currently on sale most places (I got mine for $3.99 a pound at Mollie Stone’s in SF) so I encourage you to indulge in the bounty.
This dish in particular is quick, easy and pairs beautifully with the Hess Select Sauvignon Blanc because of the wine’s racing acidity, lemon-lime flavors and overall freshness. It totally cleanses your mouth and prepares you for more finger-swelling sodium goodness.