Cold Noodle Salad with Sesame Crab 

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Jessie Baude
Active
13
Total Time
30 Mins
Yield
Serves 2 (serving size: 1 cup salad)
By Jamie Malone and Erik Anderson and Jamie Malone and Erik Anderson
August 2016
RECIPE BY Cooking Light

This dish comes from Minneapolis chefs Jamie Malone and Erik Anderson. Pay attention to how you cook the noodles: You don't want them too soft or mushy, but with a pleasant, chewy texture. 

 

Ingredients

  • 3 cups water
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup mirin
  • 1 teaspoon sesame oil
  • 4 ounces uncooked dried udon noodles (thick, round Japanese wheat noodles)
  • 1/2 cup fresh or frozen English peas
  • 1/2 cup fresh lump crabmeat, picked and drained
  • 2 teaspoons thinly sliced green onions
  • 1/2 teaspoon grated lemon rind
  • 4 cilantro sprigs
  • 1 jalapeno, seeded and thinly sliced
  • Hot chili oil (optional)

Nutritional Information

  • Calories 206
  • Fat 5.7g
  • Satfat 0.7g
  • Monofat 1g
  • Polyfat 3.1g
  • Protein 14g
  • Carbohydrate 22g
  • Fiber 3g
  • Cholesterol 45mg
  • Iron 2mg
  • Sodium 542mg
  • Calcium 69mg
  • Sugars 4g
  • Est. added sugars 1g

How to Make It

Step 1

Combine first 4 ingredients in a medium saucepan; bring to a simmer over medium-high heat. Add noodles; cook until al dente, about 3 minutes. Place noodles and broth in a small bowl. Set bowl in a larger bowl of ice water; cool noodles completely, about 10 minutes. Drain noodles. Discard broth.

Step 2

Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain and plunge peas into ice water. Drain well.

Step 3

Divide noodles between 2 bowls. Top each with half of crabmeat; stir gently. Divide peas between bowls. Top with onions, rind, cilantro, and jalapeño. Drizzle with chili oil, if desired.

Brut, Minneapolis

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Ratings & Reviews

Fabulous quick and light supper!!

itsgigi
December 03, 2016
I decided to try this after having a week of leftovers from Thanksgiving and what a great dish!!  I did add some extra noodles (about 6 ounces total) and about 1/2 lb of crab, but other than that followed the recipe and we were so pleased with the results!!  Tasty but not heavy and this will be a go-to for a light supper for us.  I served some veggie egg rolls that I purchased from a local market and we were good.  Thanks for another success!!

Noodle crab salad

kle
August 03, 2016
This is a lovely refreshing yet hardy salad.  Very important to use low sodium soy sauce.  Yum