Chinese style Crab Noodle Salad

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.
Chinese style Crab Noodle Salad


  • 3 tbsps Light Soya
  • 3 tbsps Vinegar
  • 3 tbsps Sesame Oil
  • 1 tsp white Sesame seeds
  • 1 tsp white pepper powder
  • 1/2 tsp Chilli flakes
  • 2 Spring Onions
  • 150 gms imitation Crab sticks
  • 1/2 cup canned button mushrooms


  1. Mix the light Soya, Vinegar, Sesame Oil, white Sesame seeds, white Pepper and Chilli flakes together to make a dressing.
  2. Add that to the noodles together with all the other ingredients


Thai Crab Noodle Salad

 Watch my step-by-step video(coming soon)






I love noodles, and my new fave thing to use are rice noodles. Not only are they gluten free and better for you than regular noodles, they are also really easy to prepare. My son just moved away to University and these are just some of the easy recipes he can prepare for himself and his roomies. This recipe for Thai style Crab Noodle salad uses imitation crab, the long strands in this prepared product come apart easily and look great in the salad. Now let me warn you this may be the hardest part of preparing this dish as it does take some time, I usually will prop myself in front of the TV to complete this task or better still, I pay my younger son to do this for me 🙂
Let’s prepare the noodles by immersing them in hot water for x mins. I’m making two more recipes today using these noodles a Chinese style Noodle Salad and Kani a Japanese Salad. You will find the links to these recipes at the end of the video. After the noodles are soaked, drain them and run them under cold water. When fill drained, add them to a bowl and leave to cool. I like to add 1 tsp of chilli oil just to make sure they don’t stick together.
Prepare the dressing by combining 100 ml of Lime juice with 100 ml of Fish sauce. Add 1 tsp of honey together with 1 tsp of chilli paste for hea. Also add 1 tsp of Chilli oil and mix. Add 1/4 cup each of chopped coriander and thai basil leaves to the bowl, 1 cup of sliced green Peppers and top with the dressing. Stir well to coat and enjoy the flavours –sweet, salty, sour and spicy all in one bite. I love to eat this salad as a meal and take leftovers for lunch, it’s the perfect cold salad and beats lining up at the microwave at work. Don’t go away just yet, check out my other noodle salads right here, a Chinese style noodle salad and Kani a Japanese Crab salad.
Thai Crab Noodle Salad


  • 150 Rice noodles cooked
  • 150 gms Crab sticks
  • 3 Spring Onions
  • 1/4 cup Cilantro
  • 1/4 cup Thai basil
  • 1 cup green pepper sliced
  • Dressing
  • 100 m Lime juice
  • 100 ml fish sauce
  • 1 tsp honey
  • 1 tsp chilli paste
  • 2 tsps Chilli oil


  1. Make the dressing by combining the Lime juice, Fish sauce, Honey and Chilli paste.
  2. Pour this over the noodles and add all the rest of the ingredients

Asian Noodle Salad

View my step-by-step video


This Asian Beef Noodle Salad is perfect hot or cold, great served fresh or a tasty leftover lunch. I love to make big elaborate meals on the weekends but during the week, after a long day at work, I have very limited time to whip something out that’s fast and tasty. To help me prepare this dish at super speed without me having to worry, I’m going to use the new T-fal Optigrill to my advantage to cook my meat while I prepare my ingredients. At work, if I’ve forgotten to pack my lunch, I scoot over to my local Loblaws for their tasty Asian salad. While it’s delicious, I can only get a small container for close to 7 dollars. For about 10 dollars, I can prepare this colourful and tasty salad that will feed 4 as a side or 2 as a main.

This concoction of Asian ingredients is what most people stock in their pantries so making the dressing ahead is very easy. It packs some crazy flavours and is used as a dressing as well as a marinade. My salad is always topped with a protein, it’s how I lured my boys into eating salads 🙂 The nice people at Tfal sent me their Optigrill to test out and boy do I love it … or should I say my husband loves it. I now don’t have to send him out in the rain and snow to grill a piece of meat for our salads, the OptiGrill sits on my countertop looking pretty and does all the work for me!

Screen Shot 2015-10-28 at 7.57.56 AM

Screen Shot 2015-10-28 at 7.57.16 AM

Screen Shot 2015-10-28 at 7.58.32 AM

Screen Shot 2015-10-28 at 7.59.04 AM

Screen Shot 2015-10-28 at 7.59.14 AM

Screen Shot 2015-10-28 at 7.59.32 AM Screen Shot 2015-10-28 at 8.00.22 AM Screen Shot 2015-10-28 at 8.00.39 AM

Asian Noodle Salad


  • 2 tsps Crushed garlic
  • 2 tsps grated ginger – when you grate ginger, grate in over a plate so you can save the ginger juice
  • 1 small sliced shallot
  • 1/2 tsp palm sugar crushed
  • 4 tbsps chilli oil
  • 4 tbsps sesame oil
  • 1 tsp chilli flakes
  • 1 tsp white pepper
  • 2 tbps dark soya sauce
  • 3 tbsps fish sauce
  • Juice of 1 lime
  • 2 – 3 tbsps finely chopped coriander – leaves and stems
  • 8 oz Strip loin Steak
  • 8 oz Udon noodles
  • 8 oz Mixed Peppers sliced
  • 8 oz Carrots julienne
  • 8 oz Sugar snap peas
  • 1 lemon grass stalk
  • 2 tbsps crushed peanuts


  1. Pound the Garlic, Ginger, Shallots and Palm Sugar together
  2. Add the Chilli and Sesame Oil followed by the Soya and Fish Sauce
  3. Add the Chilli flakes and White Pepper powder and freshen it up with the juice of a Lime and some chopped Coriander
  4. Marinate the steak on both sides with 2 tsps of the prepared marinade dressing.
  5. Peel the Lemongrass and tap it with the back of a knife to release the flavours.
  6. Add the Lemongrass and salt to some boiling water and cook the noodles
  7. Drain and return to a bowl to cool
  8. Cook the steak till medium, let it rest and slice it
  9. Add all the veggies and marinade to the noodle bowl and toss
  10. Add some of the steak and crushed peanuts over the noodles and serve