Photo: Jennifer Causey; Styling: Jessie Baude
Total Time
30 Mins
Serves 2 (serving size: 1 cup salad)

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. 


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

Ratings & Reviews

Fabulous quick and light supper!!

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

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