Name: Crab and noodle salad with ginger
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram dried soba noodles; 3/4 cup (150g) cooked crab meat, flaked; 1 cup (50g) snow pea sprouts, trimmed; 1/2 cup (40g) bean sprouts, trimmed; 6 green onions (scallions), chopped finely; 1 1/2 tablespoon white sesame seeds, toasted; 1 green onion (scallion), chopped finely, extra; 1 tablespoon (25g) drained red pickled ginger, shredded finely; 1/3 cup (80ml) vegetable oil; 1/3 cup (80ml) rice vinegar; 2 teaspoon japanese soy sauce; 1 teaspoon sugar; 1/2 teaspoon sesame oil

Ingredients

250 gram dried soba noodles

3/4 cup (150g) cooked crab meat, flaked

1 cup (50g) snow pea sprouts, trimmed

1/2 cup (40g) bean sprouts, trimmed

6 green onions (scallions), chopped finely

1 1/2 tablespoon white sesame seeds, toasted

1 green onion (scallion), chopped finely, extra

1 tablespoon (25g) drained red pickled ginger, shredded finely

1/3 cup (80ml) vegetable oil

1/3 cup (80ml) rice vinegar

2 teaspoon japanese soy sauce

1 teaspoon sugar

1/2 teaspoon sesame oil

Method

1.Cook noodles in large saucepan of boiling water until tender, drain Rinse noodles under cold water, drain. Chop noodles into shorter lengths with scissors.

2.Make dressing. Place ingredients in screw-top jar, shake until sugar dissolves.

3.Place noodles in large bowl with crab, sprouts, onion, dressing and 1 tablespoon of the seeds, toss gently to combine. Sprinkle salad with remaining seeds.

4.Divide salad among serving dishes, top with extra onion and ginger.

You can substitute shredded chicken, sliced pressed tofu or sliced beef for the crab. You could use cellophane (harusame) or dried wheat (somen) noodles instead of soba.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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