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Chinese Crabmeat Salad:
Serves 4
1/4 c.water
1/4 c.white vinegar
1/4 c.sugar
1/2 tsp.salt
2 tsp.finely chopped garlic
1 Tbls.sesame oil
vegetable oil
2 oz.rice stick noodles
1/2 head iceberg lettuce,shredded(about 3 cups)
6 oz.cooked crabmeat
2 Tbls.chopped green onions with tops
1 Tbls.toasted sesame seeds
Heat water,vinegar,sugar & salt to boiling over medium high heat.Cook uncovered 5 minutes,cool.Stir in garlic & sesame oil.Cover & refrigerate dressing.
Heat vegetable oil(1" deep)in wok to 425 degrees.Pull noodles apart & fry them 1/4 at a time,about 5 seconds or til puffed,turning once,drain on paper towels.
Toss lettuce & crabmeat with dressing til evenly coated.Let stand 5 minutes,drain.Add rice noodles,green onions & sesame seeds,toss.
Serves 4
1/4 c.water
1/4 c.white vinegar
1/4 c.sugar
1/2 tsp.salt
2 tsp.finely chopped garlic
1 Tbls.sesame oil
vegetable oil
2 oz.rice stick noodles
1/2 head iceberg lettuce,shredded(about 3 cups)
6 oz.cooked crabmeat
2 Tbls.chopped green onions with tops
1 Tbls.toasted sesame seeds
Heat water,vinegar,sugar & salt to boiling over medium high heat.Cook uncovered 5 minutes,cool.Stir in garlic & sesame oil.Cover & refrigerate dressing.
Heat vegetable oil(1" deep)in wok to 425 degrees.Pull noodles apart & fry them 1/4 at a time,about 5 seconds or til puffed,turning once,drain on paper towels.
Toss lettuce & crabmeat with dressing til evenly coated.Let stand 5 minutes,drain.Add rice noodles,green onions & sesame seeds,toss.