Cold Sesame Udon Noodles with Crab
Udon noodles are thick Japanese wheat noodles that are soft and chewy and can be found at Asian markets. I fell in love with them in Japan and now I always try to find them fresh (they often come precooked and frozen) rather than dried because the texture is less dense. They can be served hot or cold for a satisfying dish perfect for lunch of dinner. For this dish the fresh noodles are soaked in water then coated in a sesame soy sauce and served with crab, avocado, edamame and cucumber. One of the best parts about this recipe is that you can prep the majority of it up to a day ahead of time and toss it all together the day you serve it.
1 pound frozen udon noodles*
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
3 tablespoons soy sauce
½ teaspoon crushed red pepper flakes
1 teaspoon sriracha
10 ounces jumbo lump crabmeat
½ cup shelled edamame
2 green onions, thinly sliced
½ medium English cucumber, thinly sliced into half-moons
¼ cup chopped cilantro
2 medium radish, thinly sliced
1 tablespoon sesame seeds
Add the frozen udon to a large bowl filled with warm water, separating the noodles. Drain and set aside in a large bowl.
In a small bowl, whisk together the sesame oil, vegetable oil, soy sauce, red pepper flakes and sriracha together. Pour over the udon noodles and toss to combine. Add the crabmeat, edamame, green onions, cucumber, cilantro, avocado, radish and sesame seeds, tossing to combine.
Refrigerate to chill then serve.
*Note: Frozen udon noodles can be found at most Asian markets. If no frozen udon noodles are available substitute with dried udon noodles and cook according to package instructions.