Cold Crab Noodles
Ingredients
Noodles and Crab
-
8
oz
mung bean noodles
-
1
whole
Dungeness crab, meat picked and chilled
-
½
whole
carrot, peeled and cut into thin match-stick strips
-
to taste
fried shallot crisp
Fish Sauce Dressing
-
½
cup
Red Boat fish sauce
-
¼
cup
water
-
2
stalks
lemongrass, white parts, smashed
-
5
leaves
kaffir lime leaves, bruised (optional)
-
6
oz
palm sugar, crushed
-
1
tablespoon
Rooster brand garlic chili sauce
-
3
tablespoons
lime juice
-
to thicken
cornstarch mixture
Mixed Herbs
-
to taste
mint leaves
-
to taste
rau ram, polygonum leaves
-
to taste
Thai basil leaves
Garnishing
-
to taste
cilantro leaf or mint leaf
Instructions
- Boil water and cook the mung bean or cellophane noodles until al dente, then transfer to an ice water bath to cool.
- Combine and slice the mixed herbs thinly, then chill them in the fridge.
- Prepare the Fish Sauce Dressing by combining all ingredients (except garlic chili sauce and lime juice) in a saucepan and simmer until slightly thickened.
- Strain the dressing to remove lemongrass and kaffir lime leaves, then stir in garlic chili sauce and lime juice, and chill.
- In a bowl, combine the noodles, crab meat, carrots, and mixed herbs, and toss gently.
- Transfer to a serving dish, drizzle with Fish Sauce Dressing and a squirt of lime juice, and top with fried shallot crisps and garnish with cilantro or mint leaves.
Nutrition Facts (estimated)
Servings
3
Calories
529
Total fat
1g
Total carbohydrates
121g
Total protein
12g
Sodium
3601mg
Cholesterol
32mg
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