Asian Noodle and Crab Salad
List of Ingredients
1 pound thin, fresh Asian egg noodles (any kind of thin pasta will do)
1 bunch of scallions, thinly sliced
1/2 cup fresh parsley (or cilantro if you like it), coarsely chopped
1 English cucumber (hothouse), peeled, halved lengthwise and thinly sliced
1 red or yellow bell pepper, cut into thin strips
1 pound fresh crabmeat, picked over for shell and flaked
1/2 cup dry roasted peanuts
Dressing:
4 tablespoons rice vinegar
2 tablespoons Asian sesame oil
2 tablespoons low-salt soy sauce
1- to 2-inch piece of ginger, peeled and grated
4 tablespoons fresh lemon or lime juice
1/2 teaspoon hot pepper sauce or to taste, or crushed red pepper flakes to
taste
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Recipe
Cook noodles as directed on package. Drain and rinse under cold running water until cool to the touch. Drain again.
In a large bowl, mix together the noodles, scallions, cucumber, parsley and half of the peanuts.
Mix dressing in a small bowl.
Toss with noodles. Add the crab. Toss again. Top with rest of peanuts.
Enough for six to eight.
Note: This makes a lot of dressing. I had enough left over to save some for another dish.
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