Total Time
Prep 15 mins
Cook 3 mins

This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunch. This is also a basic recipe to prepare.

Ingredients Nutrition


  1. Mix all the marinade ingredients together and set aside.
  2. Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
  3. Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.
Most Helpful

We loved this recipe, we have made it two times in three days. It's that delicious. I had to make a few adjustments to it to accomodate our pantry items. I used a mirin in place of the sake, because I don't buy it; left out the seafood because the kids don't eat it, and used somen noodles because they were in the house. This is a delightful, delectable recipe. Sweet, tangy and light. It's a perfect dish.

Chef KristyBucket April 04, 2009

Very simple to make. This is a wonderfully refreshing appetizer prior to our favorite homemade sushi dinner. Both my husband and I feel it has the perfect amount of sweet and tart flavours. I left out the sake, simply because I didn't have any on hand and it was still great. Also left out the salt and added a little more than a dash of light soy sauce. Added about 1/2 - 3/4 tsp of finely grated gingerroot . I like this recipe for the mixture of flavors but also it doesn't have alot of sugar, like some recipes I have tried.

marcnbev March 15, 2009

Outstanding! Wonderful salad to suit any Japanese theme style dinner. Also yummy alone or as a side dish. I think it had the perfect amount of dressing (not to strong and not subtle). The flavours were wonderful fresh together. I ate this as a meal (by itself) but Hubby and Little Miss (DD) ate it as a side dish with Japanese style marinated steak. I made extra to have for lunch tomorrow and there wasn't any left over. Only thing I changed is I left out the sake because Little Miss was going to eat it as well. You could add shreds of red chilli if you wanted something with a bit of a kick. Thank you CHILI SPICE

Chef floWer March 07, 2009