Glass Noodle Salad with Crabmeat

This Glass Noodle Salad with Crabmeat is my version of the Japanese-style Harusame salad. This is a cold noodle salad made with sotanghon, which Filipinos are familiar with. The addition of fresh vegetables like cucumbers, carrots, red bell pepper make the salad filling. Slices of egg omelet and crabmeat flakes top the salad. The light, refreshing vinaigrette dressing made with rice vinegar, soy sauce and honey is poured at tableside. This is an Asian in America recipe by Elizabeth Ann Quirino, inspired by Namiko Chen of Just One Cookbook.

Prep Time20

Total Time20

Course: Appetizer, Dinner, Lunch, Salad

Cuisine: Asian, Filipino, Japanese

Keyword: Glass Noodle Salad with Crabmeat

Servings: people

Calories: 91kcal

Author: Elizabeth Ann Quirino

Equipment

Small skillet
Salad bowl
small bowls

Ingredients

For Salad Dressing:

4 Tablespoons seasoned rice vinegar
2 Tablespoons soy sauce
1 Tablespoon honey
½ teaspoon roasted sesame oil
¼ teaspoon salt
¼ teaspoon ground black pepper

For the salad:

2 Tablespoons vegetable oil
2 whole eggs, beaten
8 oz. dried sotanghon (glass noodles) noodles; pre-soak for 10 minutes
1 whole cucumber, peeled, sliced
½ piece carrot, peeled, julienned strips
½ piece red bell pepper, sliced in thin stips, seeded
¾ cup canned crab meat

Instructions

To make the dressing:

In a bowl, combine the ingredients: rice vinegar, soy sauce, honey, sesame oil, salt and ground black pepper. Mix well.
Keep refrigerated in a covered container or jar until ready to serve the salad.

To make and assemble the salad:

Soak the sotanghon (glass noodles) in a bowl filled with water, for approximately 10 minutes, till noodles are soft.
Drain and discard liquid. Place the noodles in the center of a salad bowl.
Beat the eggs in a small bowl till frothy.
Pour the oil in a small skillet, over medium heat.
When oil is hot, pour the beaten eggs all around to make a round omelet.
Cook the omelet for about 4 to 5 minutes till no liquid traces are left.
When omelet is cooked, transfer to a plate. Slice the omelet in strips. Set aside.
Arrange the sliced cucumbers, carrots and bell pepper strips next to the glass noodles.
Top the salad with the sliced egg omelet and crabmeat flakes.
Mix and combine the salad ingredients. Pour the salad dressing at table side just before dinner.

Cook's comments:

I used canned crab meat for this recipe.
In her original recipe for Harusame Salad, Namiko Chen of Just One Cookbook used deli ham slices. Feel free to use whatever is your preference.

Nutrition