Japanese Crab Noodle Salad

Japanese Crab Noodle Salad


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About this recipe: This is a cold noodle salad with crab, bean sprouts, red pepper and cucumber in a spicy chilli dressing. If you want to make it more substantial, you can add some squid rings.


Serves: 2 

  • 120g instant noodles
  • For the sauce
  • 1/2 tablespoon mirin (sweet cooking Japanese rice wine)
  • 1 tablespoon wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon sugar
  • 1/2 tablespoon sesame oil
  • 1 or 2 tablespoons soy sauce
  • 1 teaspoon chilli paste
  • For the salad
  • 50g crab meat, broken up
  • 100g freshly cooked octopus or squid rings (optional)
  • 1/2 cucumber, thinly sliced
  • 50g bean sprouts
  • 1/2 red pepper, sliced into rings
  • 2 scallions, sliced
  • sprinkling sushi nori (toasted seaweed)

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Mix sauce ingredients in a bowl, and season to taste with salt or more chilli sauce.
  2. Boil noodles according to packet directions (usually only 3 or 4 minutes), then drain and rinse and place in a large bowl.
  3. Mix the fish and vegetables with the noodles. Pour over sauce and mix again. Dish out evenly onto serving plates, topping with a sprinkling of nori flakes.

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