Cellophone Noodle And Seafood Salad Recipe
Ingredients
| Cellophane noodles package | 1 | |
| 12 ounces imitation crab meat, shredded | ||
| Zucchini | 1 Cup (16 tbs), shredded | |
| Sesame seeds | 2 Teaspoon, toasted | |
| 1 tablespoon + 1 teaspoon sesame oil | ||
| 1 tablespoon reduced-sodium soy sauce | ||
| Grated ginger | 1 Teaspoon | |
| Chicken broth | 1/4 Cup (16 tbs) | |
Directions
1. Place noodles in large bowl; cover with boiling water. Let stand 5-10 minutes, until thoroughly transparent. Drain and rinse with cold water. Remove 2 cups noodles to large serving bowl (refrigerate remaining noodles for another use). Add crab, zucchini and sesame seeds.
2. To prepare dressing, in small bowl, combine oil, soy sauce, ginger and chicken broth. Pour dressing over noodle mixture; toss to coat well.
2. To prepare dressing, in small bowl, combine oil, soy sauce, ginger and chicken broth. Pour dressing over noodle mixture; toss to coat well.
Chef
