Vietnamese crab and vermicelli noodle salad

1 servings

Ingredients

Quantity Ingredient
10 grams . packet cellophane noodles
3 tablespoons Rice vinegar
2 teaspoons Fish sauce
200 grams Fresh crab meat; shredded
4 Baby bok choy; well washed and
; sliced
5 Spring onions; finely sliced
1 medium Carrot; finely shredded
2 Cabbage leaves; finely shredded
20 Thai basil leaves; finely sliced
10 Asian mint leaves; finely sliced
¼ Fresh coriander; finely chopped
4 tablespoons Roasted peanuts; crushed
2 tablespoons Peanut oil
½ small Red chilli minced
5 Cloves garlic; minced
¼ cup Peanuts; crushed
1½ tablespoon Tomato paste
5 tablespoons Peanut butter
1 teaspoon Sugar
1 teaspoon Fish sauce
3 tablespoons Hoi sin sauce
¾ cup Water

Directions

FOR THE SALAD

FOR THE PEANUT SAUCE

Soak the cellophane noodles in a bowl full of hot water to cover for 5-10 minutes until tender then drain immediately and rinse with cold water to halt the cooking time. Cut noodles with scissors to a manageable length and toss with vinegar and fish sauce and crab meat.

In a large bowl, mix together the finely sliced bok choy, spring onions into fine julienne, grated carrots, shredded cabbage leaves and herbs. Add the cellophane noodle mixture and toss thoroughly, adding the peanuts last.

To make the peanut sauce, heat the oil and saute the garlic and minced chilli until softened, about 2 minutes, then add all remaining ingredients and whisk while heating. Bring to the boil and simmer until thickened slightly, about 3 minutes.

To serve, arrange the salad on individual plates and drizzle a little of the satay dressing over.

Converted by MC_Buster.

Per serving: 1090 Calories (kcal); 89g Total Fat; (68% calories from fat); 34g Protein; 57g Carbohydrate; 2mg Cholesterol; 632mg Sodium Food Exchanges: 1½ Grain(Starch); 3 ½ Lean Meat; 5 Vegetable; 0 Fruit; 15 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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