SPICY JAPANESE CRAB NOODLE SALAD
This is a cold noodle salad with crab, bean sprouts, red bell pepper, and cucumber in a spicy chile dressing. If you want to make it more substantial, you can add some squid rings.
Provided by Runira
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 33m
Yield 2
Number Of Ingredients 16
Steps:
- Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
- Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
- Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 52.2 g, Cholesterol 73.5 mg, Fat 14.6 g, Fiber 1.9 g, Protein 31 g, SaturatedFat 5.4 g, Sodium 1302.7 mg, Sugar 12.3 g
JAPANESE NOODLE AND CUCUMBER SALAD
Make and share this Japanese Noodle and Cucumber Salad recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles in boiling water until barely tender.
- Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
- Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
- Stir well.
- Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
- Peel and seed the cucumber.
- Cut into quarters lengthwise, then into thin sticks.
- Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.
SPICY LOBSTER-NOODLE SALAD
Recipe by Jean-Georges Vongerichten for Food & Wine Magazine." Pairing of the Day, Jean-Georges Vongerichten's Easy Island Cooking" published January 2009.This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they're more tender than spiny lobsters-and just as delicious. :)
Provided by Manami
Categories Lobster
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil.
- In a small skillet, heat the olive oil; add the garlic, shallots and 1/2 teaspoon of salt.
- Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes; transfer to a medium bowl.
- Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, unti charred all over.
- Transfer to a plate and let cool; peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture.
- Stir in the fish sauce, lime juice, honey,elderflower cordial, sambal oelek and sesame oil, season the dressing with salt.
- Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes.
- Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
- Crack the lobster claws and knuckles and remove the meat.
- Using scissors, cut along the underside of the tail shells and remove the meat.
- Remove and discard the dark intestinal veins from the tails.
- Cut the tails and claws into 1-inch chunks.
- Bring a small saucepan of water to boil.
- In a medium heatproof bowl, cover the cellphane noodles with warm water and let stand until pliable, about 10 minutes.
- Drain the noodles; using scissors, cut them into 3" lengths.
- Add the noodles to the saucepan and cook until al dente, about 1 minute.
- Drain and transfer to a platter.
- Scatter the loster and avocados over the cellophane noodles.
- Drizzle with chile-honey dressing.
- Garnish with peanuts, mint, cilantro and lime wedges and serve right away.
- *Make Ahead: The cooked lobster meat and chile-honeydressing can be refrigerated separatly overnight.
- **Elderflower cordial is a nonalcoholic beverage sold at specialty-food markets and online. The elderflower cordial is made to a traditional recipe from an infusion of freshly picked elderflowers with lots of fresh lemon juice this cordial has a delicate scented taste and makes a lovely refreshing drink when mixed with still or sparkling mineral water.It costs about $9.00 for about 25 ozs online.;).
Nutrition Facts : Calories 384.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 194.1, Sodium 1073.4, Carbohydrate 20.1, Fiber 3.2, Sugar 4.8, Protein 41.2
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