Cellophone Noodle And Seafood Salad Recipe


Preparation Time15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Cellophane noodles8 7⁄8 Ounce (1 Package)
 Imitation crab meat12 Ounce, shredded
 Shredded zucchini1 Cup (16 tbs)
 Toasted sesame seeds2 Teaspoon
 Sesame oil4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Reduced sodium soy sauce1 Tablespoon
 Grated ginger1 Teaspoon
 Chicken broth1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 348 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 0.89 g4.5%

Trans Fat 0 g

Cholesterol 5 mg

Sodium 637.6 mg26.6%

Total Carbohydrates 64 g21.5%

Dietary Fiber 1.7 g7%

Sugars 3.7 g

Protein 8 g16.2%

Vitamin A 1.2% Vitamin C 8.9%

Calcium 3% Iron 3.1%

*Based on a 2000 Calorie diet


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.