Garlic Fun Time

G made these great garlic noodles that were a hit Sunday and wanted to share the recipe with y'all. Two keys to making it authentic- crab butter, and you have to squat asian-style.

INGREDIENTS:
For the sauce
1/3 cup soy sauce
2 teaspoons fish sauce
2 teaspoons sriracha
2 tablespoons michiu (rice cooking wine)
3 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons mirin

For the noodles
1 pound fresh egg noodles, chow mein thickness
3 ounces unsalted butter
4 tablespoons minced garlic
1/2 pound meat from a 1 1/2- to 2-pound Dungeness crab
Reserved crab "butter"
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish

INSTRUCTIONS:
Combine the sauce ingredients and set aside.
Boil 3 quarts of water, and cook egg noodles to al dente, about 6-8 minutes. Drain in a colander, rinse in cold water and set aside.
Combine butter and garlic in a saute pan over medium-high heat. Once butter begins to brown and garlic gets fragrant (about 1 minute), add the egg noodles and stir until butter coats them evenly.
Turn heat to high. Continue to saute for 3 minutes, adding the sauce mixture and combining evenly with the noodles. Once noodles have been cooked through (2 minutes), add the crabmeat and "butter" (tomalley), if using, and cook for an additional 1 minute.
Stir in lemon juice. Serve noodles on a plate, top with cilantro. Note: Fish sauce, sriracha, michiu, kecap manis and mirin can be found at Asian markets. To extract "butter" or tomalley from a crab, lift off top shell and spoon out the thick yellow substance.