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Yield:
1
Ingredients:
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dressing: |
| 1/2 cup |
chicken stock |
| 1/2 cup |
smooth peanut butter |
| 1/4 cup |
balsamic vinegar |
| 2 tbl |
low salt soy sauce |
| 1 tbl |
sesame oil |
| 1 tbl |
dry sherry |
| 2 tsp |
sugar |
| 1/2 tsp |
tabasco sauce or to taste |
| 1/4 cup |
chopped scallions |
| 2 tbl |
grated fresh ginger |
| 1 clv |
garlic minced |
| 1 lb |
thin fresh egg noodles |
| 1 bn |
scallions thinly sliced |
| 1/2 cup |
fresh coriander (leaves coarsely chopped) |
| 1 x |
cucumber peeled halved lengthwise seeded and thinly sliced |
| 1 x |
red bell pepper seeded de ribbed and cut into strips |
| 1 lb |
cooked fresh crabmeat picked over for shell and flaked |
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----------------- For the dressing: ---------------- |
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Bring stock to a boil in a medium saucepan. |
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Remove from heat and add all remaining dressing ingredients. |
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Stir well to blend. |
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Cook noodles in a large pot of salted boiling water for 3 minutes. |
Instructions:
Instructions: In a large bowl toss noodles with all remaining ingredients.
Add dressing and toss well to combine.
Can use fresh or frozen crabmeat
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