Crab Meat Glass Noodle Salad
Crab Meat Glass Noodle Salad
Try this quick and easy recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 4 bundles Glass Noodles
  • 1 large bunch Kailan/Baby Kailan
  • 1 large bunch of Asparagus (trimmed)
  • 1 cup Crabmeat (cooked)
  • 2 tablespoons Caster Sugar
  • 6 tablespoons Lime juice
  • 4 tablespoons Fish sauce
  • 1 teaspoon Sesame oil
  • ½ cup Hae Bee Hiam (spicy dried shrimp)
  1. Soak the glass noodles in warm water for 5 to 7 minutes, until they are soft but still have a slight bite to them. Drain and rinse in cold water. Set aside
  2. Blanch the kailan and asparagus in a large pot of salted boiling water. This should take about a minute, depending on how thick the vegetables are
  3. Immediately dunk them into a bowl filled with iced water, and let them cool completely.
  4. Drain the vegetables, and get them as dry as possible. Set aside
  5. To make the dressing, combine sugar, lime juice, fish sauce, and sesame oil in a mixing bowl. Stir until the sugar dissolves
  6. To serve, toss the crabmeat, glass noodles, and vegetables together with the dressing, and top with hae bee hiam

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