Cellophone Noodle And Seafood Salad
|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)|
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.