Soak the sotanghon noodles in warm water for about 5 minutes to soften. Thoroughly cleaned the crab and cut in the middle. Crack the claws (chelae) but keep them attached to the body.
The cooking procedure is quite simple. In a heavy pan or wok heat the oil on medium setting.
Add the ginger and stir, then the garlic followed by the green onion and continue sautéing. Increase the heat to high and add the crab pieces. Continue stirring and sautéing until the crab turn bright orange.
Pour the broth, let it boil and continue simmering on medium heat. For the meantime combine the oyster sauce, soy sauce and sugar in a bowl and mix properly.
Add this mixture to the pan and let the broth boil once again. Add the softened and drained sotanghon noodles and cover.
After a minute or two, uncover and stir everything to properly mix and evenly cook. Continue doing this until the noodle is cooked through and liquid is somewhat dried up. Sprinkle your parsley or celery on top and cook while stirring for one minute more.
Transfer in large platter and serve with steamed rice or eat on its own.