Cold Udon with Crab and Cucumber

Spaghetti-like udon are piled high with sweet crab, crisp cucumber, and peppery sprouts, and then drizzled with a tart dressing made with the juice of yuzu, a type of Asian citrus.

Source
Martha Stewart Living, September 2007
Cold Udon with Crab and Cucumber
Photography: Yunhee Kim
  • servings 4

Ingredients

  • Coarse salt

  • 8 ounces udon (or soba)

  • 1/4 teaspoon sesame oil, plus more for drizzling

  • 5 tablespoons soy sauce

  • 2 tablespoons grapeseed oil

  • 2 teaspoons unseasoned rice vinegar

  • 1/2 teaspoon Asian chili sauce, preferably sriracha

  • 1/4 teaspoon yuzu juice

  • 5 ounces (about 1 cup) lump crabmeat

  • 1/2 cucumber, julienned

  • 1 cup sprouts, preferably radish, trimmed

  • 1 tablespoon black sesame seeds

Directions

  1. Step 1

    Bring a pot of salted water to a boil. Add udon, and cook until al dente. Drain, and rinse. Drizzle with just enough sesame oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

  2. Step 2

    Combine sesame oil, soy sauce, grapeseed oil, vinegar, chili sauce, and juice.

  3. Step 3

    Divide udon among bowls. Top with crabmeat, cucumber, sprouts, and sesame seeds. Drizzle with dressing.

Tags

Advertisement

Reviews (1)

  • ChirpE
    12 Apr, 2010

    This was very good. The crab meat is a nice way to make basic noodles into something fancy. Next time I'll half the soy sauce because it overpowered the delicate crab.
View More
NEXT
mnd104224_0109_tofu_udon.jpg

Honeyed Tofu on Udon with Cucumber Ribbons
More Like This
View All