Crab and Cheddar Casserole
INGREDIENTS:
1/2 lb Cha somen noodles; blanched,
-refreshed noodles (green)
1/4 c Chopped scallions
2 tb Thin soy sauce
1 tb Rice wine vinegar
2 tb Wasabi oil; recipe to follow
1 Cucumber; peeled and
-julienned
4 oz Fresh crab; picked over
1 tb Olive oil
2 tb Minced pickled vegetables;
-recipe to follow
10 Sheets nori
1/4 c Sesame seeds; toasted
1/2 lb Cha somen noodles; blanched,
-refreshed noodles (green)
1/4 c Chopped scallions
2 tb Thin soy sauce
1 tb Rice wine vinegar
2 tb Wasabi oil; recipe to follow
1 Cucumber; peeled and
-julienned
4 oz Fresh crab; picked over
1 tb Olive oil
2 tb Minced pickled vegetables;
-recipe to follow
10 Sheets nori
1/4 c Sesame seeds; toasted
In a large mixing bowl, combine the noodles, scallions, soy sauce, rice wine vinegar, wasabi oil and cucumber. In a small bowl, mix the crab with the olive oil and pickled vegetables. Using a sushi mat, place one sheet of nori, shiny side down. Lay down a thin layer of noodle mixture on the bottom third of the nori. Arrange crab mixture on top of the noodles and roll tightly. Moisten the top edge of the nori with a little water to "glue" the roll closed. Slice and serve.