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.
1 pound fresh jumbo lump crabmeat, drained and picked over
1 1/2 tablespoons fresh lemon juice
How to Make It
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.
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.