For garlic noodles:
1/2 lb rice noodles
4 tablespoons olive oil
3 cloves garlic (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
1 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
1 Tablespoon finely grated parmesan cheese
For spicy Crab:
2 lbs rock, stone, or dungeness crab
1 stick unsalted butter
3-4 cloves garlic (chopped)
2 teaspoons chicken bouillon powder
1 teaspoons black pepper (cracked using a mortar and pestle)
1/4 teaspoon sugar
1 teaspoon red pepper flakes
Heat up 4 quarts of water and let it boil. Add the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.
In a pan, saute the garlic with the olive oil in medium heat. The reason for this is to infuse the olive oil with garlic flavor. Remove the garlic and then add in 4 tablespoons of butter and lower the heat. Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.
Once the garlic mixture is cool and the noodles are at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated Parmesan cheese and toss well.
Clean and break the crab into small clusters. Heat up the butter in a wok (between medium to low heat) and saute the garlic until aromatic, but not brown. Add in the black peppers, chicken bouillon powder, red pepper flakes and then add the crab and stir well. Add in the sugar and cook the crab until half done.
Dish out and bake it in the oven at 350 degree F for 25-30 minutes. Serve hot with garlic noodles.