Japanese Crab Noodle Salad

    20 min

    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.

    2 people made this

    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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