Izzy’s Asian Crab and Soba Noodles

Okay, here I go! I keep saying that I am going to start blogging but keep putting it off. Today, I will procrastinate no longer! My friend Izzy made us the most delicious dinner last night. It was an Asian soba noodle and crab salad. I decided a few months ago to put together a cookbook and last night’s dinner reminded me why. I have such an amazing and diverse group of friends. We all love food and have great dishes that we love to create and share with each other. Most of us are mommies and we care deeply about what we put into our bodies and the bodies of our children. I’ve taken it a step further by vowing to eat only pure, whole foods, organic and local when possible, to heal my body from disease and to strengthen the bodies of my daughters. The journey that you are joining me on is one that proves that amazing, delicious, and healing foods can be brought together to create a fabulous year of food and health. Let’s kick off 2010 by vowing to better ourselves, our friends, our family, and our world by bringing back the whole foods, home cooked dinner. Thank you Izzy for a fabulous start!

Ingredients for Salad (Serves 4):
Japenese soba noodles, 9.5 ounces, 1 standard bag
Crabmeat, 1 pound, checked for shells
Cilantro, 1 bunch, chopped
Scallions, 6 – 8, thinly sliced, whites and greens

Sesame-Honey Vinaigrette:
Sesame oil, 1/4 cup
High quality light soy sauce, 1/3 cup (such as Pearl River Bridge)
Raw honey, 1/4 cup

Pickled ginger, 1/4 cup, minced (purchase the pale version to avoid artificial colors)
Garlic, 3 cloves, minced

Crushed peanuts, 1/4 – 1/2 cup, based on your preference
Sriracha chili sauce, to pass at the table

Prep (10 – 15 minutes, can be made up to a day ahead):
1.  Prepare the soba noodles:  Cook the noodles in salted, boiling water according to package directions (about 4 minutes).  Drain and immediately rinse with cold water until cool.  This will stop the cooking process and prevent the noodles from becoming mushy.
2.  Slicing and dicing:  Thinly slice 6 – 8 scallions.  Mince 1/4 cup pickled ginger and 3 cloves of garlic. Do not chop the cilantro ahead of time.  It will become limp and unattractive if it is forced to sit in fridge after being removed from stems.
3.  Prepare the vinaigrette:  In a small bowl, combine 1/4 cup honey, 1/3 cup soy sauce, and minced ginger and garlic.  Whisk in 1/4 cup sesame oil (this will help emulsify the dressing).
4.  Promptly cover and refrigerate noodles, scallions, and dressing separately if not preparing within the hour.

Assembling the salad (5 minutes):
1.  Coarsely chop one bunch cilantro, discarding stems.
2.  Using clean hands, combine soba noodles, crabmeat, cilantro, scallions, and honey-sesame vinaigrette.  Transfer to a serving dish.  Garnish with crushed peanuts.  Pass sriracha hot sauce at the table, if desired.
3.  Serve and enjoy!  If your kids are old enough, chopsticks would be a fun way to make this meal something special.

Notes:  This is a kid friendly meal that goes from start to finish in 20 minutes.  It even has easy cleanup!  To make this dish more economical or vegetarian, simply omit the crab and double or even triple the peanuts.  Cooked salad shrimp could also be a delicious variation.  Soba noodles are made from buckwheat so they are much higher in protein than traditional wheat flour. This dish is not gluten free, but omitting the peanuts would make it suitable for those with nut allergies.  Happy eating and as always, let me know what you think!  healthnutfoodie@gmail.com

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Comments

  1. What a great outlet for such a creative, talented girl! I will be an avid follower!

  2. Hi Katie, What a GREAT idea! I am really excited to follow your blog! I would love to learn to cook and eat more healthy for both my family and me! I hope you can be my inspiration! Thanks and take care! Kenna (Crone) Skinner

  3. Hi Katie,

    Although ages after the original post, I just linked my readers to this recipe. I love it, and thought you should know!

    ~Heart,
    Emma C/O: The Hearty Heart

  4. Thank you Emma! I haven't made this in way too long. I'm so glad you left this comment. I think it will definatly be in this month's rotation.

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