A cold Chinese Style Noodle Salad is really going to hit the spot today. Gluten free rice noodles are going to be tossed together with imitation crab, tinned button mushrooms, spring onions and dressed in a delicious and nutty Salad dressing. Topped with some bean sprouts for crunch! Hi everyone I’m KA and today is all about rice noodles that are easy to prepare and gluten free. I just prepared a Thai Inspired Crab noodle Salad and my take on the Kani Salad which is a Japanese Crab salad. Both of those recipes will be at the end of this video and in the description. Because this recipe is so easy and there’s 0 cooking involved, I’m hoping that my 18 year old son will take a break from eating fast food to prepare this for himself at his residence in University.
I’m going to prepare my noodles by immersing them in hot water, draining them, running cold water on them and draining them again. In a smaller bowl, let’s mix 3 tbsps of light soya with 3 tsps of Vinegar with 3 tbsps of Sesame oil. Sesame oil gives a wonderful nutty flavour to the dressing. If this isn’t enough, add 1 tsp of sesame seeds, 1 tsps while pepper and 1/2 tbsp of chilli flakes. Slice the imitation crab in discs and the mushrooms in halves or quarters – however you prefer. Also slice 2 spring onions, bulbs and leaves. Add everything to the rice noodles and toss well to coat. Enjoy this salad cold and leftovers make a great lunch. This is also a great pot luck addition! Make sure to check out the other noodle recipes I prepared today – my Thai inspired Crab Noodle Salad and my Kani, Japanese Crab Salad.
If you’re not playing Pokemon Go at the moment, you may be part of a small minority. I never play games myself, but just had to download the game to see what the hoopla was about. I can see why my crazy teenagers go running around trying to catch rare Pokemon, it’s addictive. What’s also addictive is this new salad I discovered at the sushi bar at my local grocery store. This is a pink creamy concoction which looked like it was made with fake Crab meat – which I love btw and rice noodles. Pretty much everyone at home loved it and I decided to try making my own version of this delightful cold noodle salad. For this recipe, I like to use equal quantities of crab to noodle. The Crab sticks shred very easily and it’s very therapeutic actually. I like to complete this task sitting in front of the TV watching some reality show, but if I’m rushed for because I’m making a larger batch for a potluck or party, I will usually pay my younger son a few dollars to take this task off my hands.
I’ve prepped my noodles by soaking them in hot water, draining them, running them under cold water and draining them again. Some people prefer to run these through cold water. I think my way is faster! This recipe is prepared very simply by mixing together Mayonnaise and Sriracha sauce. Always use a light Mayo and the ratio of Mayo to Sriracha is up to you to tweak. I also add black Sesame seeds and some Lime juice and Spring Onions for freshness.
Just remember that the noodles do increase in size after you cook them, so feel free to add way more Crab strands. This is one of my older son’s favourite recipes. He says it’s simple enough for him to make at University, so I really hope he’s going to try it!
Last year I attended an after work course at George Brown College. Besides the initial excitement of receiving a Chef’s hat and coat, we also got to learn how to make really cool things. One of these was making Garlic bread to accompany a Lasagna.
I remember standing there during the demo salivating over the way the butter hit the cheese and the garlic and formed this delicious mixture that the chef slathered over the bread and covered with cheese. You could hear the ooo’s and aah’s as that happened. I decided then and there that I was going to replicate this recipe one day and touch delicious morsels of crab beneath the grated cheese. Since then, I’ve made this a few times to the delight of my family and friends. This is a recipe that simply cannot go wrong. You can make an extra batch of the flavoured butter or use the leftovers to make a compound butter for use later. More about that here.
You can follow my culinary journey at GBC here and watch the entire video for how to prepare this treat here