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.
They can be served hot or cold for a satisfying dish perfect for lunch of dinner. For this dish fresh Japanese udon 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.
Udon noodles – 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. Now I try to find them fresh (they often come precooked and frozen) rather than dried because the texture is less dense. 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.
Crab – Jumbo lump crab (also known as colossal lump) is the highest quality. The bright white large chunks of crab come from where the crabs connect to the swimmer fins. They are the most expensive because there are only two of these per crab. You can also use lump crab meat in this recipe. It comes from broken pieces of jumbo lump crab and large chunks of body meat.
Edamame – Edamame is a young soybean picked when it’s still green and tender. I use frozen shelled edamame in this recipe because it’s easy to find, though fresh can be used in their place if you can find them.
Sriracha Sriracha is a chili garlic hot sauce made with vinegar. It gives the sauce for this recipe a little kick.
How to Make Cold Sesame Udon Noodles with Crab
Thaw and drain noodles. Add the frozen udon to a large bowl filled with warm water, separating the noodles. Drain and set aside in a large bowl.
Make the sauce, 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.
Combine ingredients and serve. Add the crabmeat, edamame, green onions, cucumber, cilantro, avocado, radish and sesame seeds, tossing to combine.
Chill and serve. Refrigerate to chill then serve.
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