Cold Noodle Salad with Crab
Ingredients
Ingredient Checklist
- 3 cups water
- ½ cup reduced-sodium soy sauce
- ½ cup mirin
- 1 teaspoon sesame oil
- 4 ounces uncooked dried udon noodles (thick, round Japanese wheat noodles)
- ½ cup fresh or frozen English peas
- ½ cup fresh lump crabmeat, picked and drained
- 2 teaspoons thinly sliced green onions
- ½ teaspoon grated lemon rind
- 4 cilantro sprigs
- 1 jalapeno, seeded and thinly sliced
Directions
Instructions Checklist
- Step 1Combine 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 2Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain and plunge peas into ice water. Drain well.
- Step 3Divide 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.