Prep 10 mins
Cook 5 mins
A warm Oriental salad to enjoy.
Make and share this Oriental Noodle & Crab Salad recipe from Food.com.
- 29.58 ml sesame oil
- 29.58 ml seasoned rice vinegar
- 4.92 ml minced ginger
- 2.46 ml minced garlic
- 1.23 ml red pepper flakes
- 1892.72 ml water
- 283.49 g packagecurly chinese noodles
- 226.79 g package imitation crabmeat
- 170.09 g fresh snow peas (1 1/2 cups) or 170.09 g fresh sugar snap peas (1 1/2 cups)
- 1 red bell pepper, cut into strips
- 59.14 ml green onion, thinly sliced
- Mix the ingredients together for the dressing & set aside.
- Bring the water to boil in a large pot. Add the noodles & return to a boil, cook 2 minutes.
- Add the crabmeat & peas, cook for another minute or until noodles are al dente.
- Drain the noodle mixture then toss in the dressing. Arrange the noodle mixture on salad plates the sprinkle with green onions.
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.