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    You are in: Home / Recipes / Oriental Noodle & Crab Salad Recipe
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    Oriental Noodle & Crab Salad

    Average Rating:

    1 Total Reviews

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    • on August 07, 2009

      This was delicious, economical, and simple to put together. I used 1/2 ramen noodle from inexpensive ramen in a bag. I undercooked the ramen a bit and this worked out perfectly for this salad. I made this for 2 servings and the the serving size was right on. After making the dressing, I decided it really needed some sweetness and added about 1/2 to 3/4 tsp sugar to counteract the acidity. Without the sugar, it was too sharp for my taste. If you are using the seasoned vinegar you many not need the added sugar. I used regular rice vinegar. Also added was julienned cucumber for more crunch. Since I could not eat all of it at one sitting I kept half in the refrigerator. Surprisingly the taste improved after it sat with the dressing already on. Garlic mellowed and noodles soaked in the dressing very nicely without becoming limp. Another change I'll be making when this gets made again is sprinkling sesame seeds to the finished product. Thank you Nasseh for posting this recipe. Made for Asian forum's unrated Asian recipe tag.

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    Nutritional Facts for Oriental Noodle & Crab Salad

    Serving Size: 1 (687 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 520.2
     
    Calories from Fat 266
    51%
    Total Fat 29.5 g
    45%
    Saturated Fat 4.2 g
    21%
    Cholesterol 11.3 mg
    3%
    Sodium 800.1 mg
    33%
    Total Carbohydrate 52.3 g
    17%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.3 g
    13%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    seasoned rice vinegar

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