There are two ways to turn the simple noodle salad into a sensational one, and neither is difficult. The first is to change the ingredients slightly; the second is in the way that you serve them. The ingredients are listed below, and are self explanatory. Playing around with the way they are served is a little more fun. When serving this salad at a cocktail event I use mini Chinese take out food containers. These little boxes hold the perfect amount for a small serve and are easy to hold and eat from. Typically these containers are found at stores that specialise in gift packaging.
Noodle Salad with Crab and Asparagus
Crab and Asparagus Noodle Salad
Serves 12
Ingredients
200 g crab meat ½ teaspoon white wine vinegar 200g Japanese Udon noodles 3 tablespoons sesame seeds 4 teaspoons fish sauce 3 tablespoons lite soy sauce ¼ cup lime juice 1 small red chilli, finely chopped (if you like less heat, deseeded) 1 clove garlic, crushed ¼ of a medium red onion finely sliced 4-5 asparagus spears, chopped into 2 ½ centimetre (1 inch) pieces 1 red pepper finely sliced 2 small cucumbers finely sliced Handful of cilantro, chopped
Method
In a dry fry pan toast the sesame seeds until just browned, around 3 – 4 minutes. Crush 2 teaspoons on the seeds and mix the crushed sesame seeds, fish sauce, soy sauce, lime juice, chilli and garlic to form the dressing. Cook to noodles in boiling water for three minutes, drain and run under cold water. Blanch the asparagus in boiling water for one or two minutes, then drain and refresh in ice water, drain thoroughly. Combine the noodles, crab, vegetables and dressing and mix well. Just before serving mix through the cilantro and top with the remaining teaspoon of sesame seeds
