After craving roasted crab and garlic noodles from Crustacean San Francisco for several days and nearly driving to SF last weekend for take out, I decided to make my own. I found an online garlic noodles recipe from rasamalaysia.com who wrote about being a huge fan of Crustacean and Thanh Long. The recipe for the noodles was so simple; all I needed were the Asian sauces, which I had delivered. Although she linked to a crab recipe, I ordered my 
from Charles Phan’s Slanted Door pop-up at Press Napa Valley in St. Helena and picked up. I know my limitations in the kitchen, plus I try to support my local restaurants a few times a week. (Please do the same if you can!!!)
Now for the wine. My Google search and ongoing wine studies had told me that Riesling, a varietal I have fallen in love with since beginning my wine studies in September, and crab pair well. As luck would have it, I had to taste three Rieslings from three different regions for my Napa Valley Wine Academy WSET Level 3 course this week. I poured a Riesling from Eden Valley (my least favorite), a Riesling Kabinett from Mosel (my favorite ) and a Riesling from Alsace, which had more character and complexity than the other two but was second-best for pairing with this scrumptious dish.
I saved enough wine from each little bottle to do a proper tasting tonight with my study group of @breadini @desthewineaux @yourfavoritewino @leilaruyan and our newest member, the fabulous @jetsettingfashionista. Thanks Rasa Malaysia for the recipe. As someone who has dined at Crustacean SF and BH countless times, I commend you for replicating the recipe from the famed Secret Kitchen. I will be making the garlic noodles often — since I have all these Asian sauces! 
One day I might have the culinary courage to click on your crab recipe. But honestly, the best thing I make is a reservation!
#napavalleyrestaurantweek#slanteddoorpopup#supportsmallbusiness#supportlocalbusiness#supportrestaurants#winestudent#winestudies#wsetlevel3#riesling#rieslinglover
