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Cellophone Noodle And Seafood Salad

chef.jackson's picture
Ingredients
  Cellophane noodles 8 7⁄8 Ounce (1 Package)
  Imitation crab meat 12 Ounce, shredded
  Shredded zucchini 1 Cup (16 tbs)
  Toasted sesame seeds 2 Teaspoon
  Sesame oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Reduced sodium soy sauce 1 Tablespoon
  Grated ginger 1 Teaspoon
  Chicken broth 1⁄4 Cup (4 tbs)
Directions

1. Place noodles in large bowl; cover with boiling water. Let stand 5-10 minutes, until thoroughly transparent. Drain and rinse with cold water. Remove 2 cups noodles to large serving bowl (refrigerate remaining noodles for another use). Add crab, zucchini and sesame seeds.
2. To prepare dressing, in small bowl, combine oil, soy sauce, ginger and chicken broth. Pour dressing over noodle mixture; toss to coat well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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