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Wonton Strips With Spicy Crab and Bacon Stir-Fry

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“A hot and spicy favorite recipes from Corinne Trang’s cookbook Noodles Every Day. You can substitute cooked shrimp in place of the crabmeat.”

Ingredients Nutrition

  • 1 lb fresh square dumpling wrappers, cut into 1/4- to 1/2-inch strips
  • 1 -2 tablespoon vegetable oil (optional if not draining the bacon grease)
  • 8 ounces sliced bacon
  • 1 large garlic clove, minced
  • 1 large shallot, minced
  • 2 green onions, trimmed, minced (green and white parts)
  • 2 lemongrass, stalks trimmed to 8 inches and grated
  • 3 -4 red Thai red chili peppers, stemmed, seeded and minced
  • 12 -16 ounces lumb crabmeat (picked over for shells) or 12 -16 ounces cooked shrimp (picked over for shells)
  • 1 cup fresh shelled green peas (thawed) or 1 cup frozen peas (thawed)
  • fish sauce
  • fresh ground black pepper


  1. Bring a medium pot of water to a boil over high heat. Cook dumpling-wrapper noodles until tender yet firm, about 1 minute. Drain, toss with the oil, and divide among 6 soup bowls or plates.
  2. In a wok or large skillet over high heat, stir-fry the bacon until it renders its fat and is crispy, 3 to 5 minutes.
  3. Add garlic, shallot, onions, lemongrass and chilies, and stir-fry until golden, about 5 minutes. Add crabmeat and peas, tossing well to combine.
  4. Season with fish sauce and pepper to taste. Divide among the servings of noodles, tossing to combine. Serve hot.

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