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Friday, April 8, 2011

Surimi noodle salad with asparagus

A lovely way to use crab sticks (fingers) in a noodle salad. Full of healthy proteins and fiber and fatty acids. The combination of tastes is very warm and tangy, while remaining light. Enjoy.

Ingredients (serves 2):
  • 2 egg or rice noodle nests
  • 130 g surimi or crab sticks
  • 15-20 g sun-dried tomatoes
  • 200 g asparagus 
  • a little sesame oil
  • a garlic clove
  • half a onion
  • 1 tablespoon soy sauce
  • 1 tablespoon dried basil
  • half a lemon

Heat the oil in a pan and add the peeled and sliced garlic to it:

While the garlic is roasting, finely chop the half of onion. Add it to the pan:

Let it soften until it turns golden. Meanwhile, heat a pot of salted water and remove it from the heat just below its boiling point. Soak the noodle nests in it:

Cut the asparagus in 2-3 cm pieces. When the onions are slightly golden add the soy sauce to the pan, stir, and then add the asparagus:

Chop the sun-dried tomatoes into little bits (yes, we initially put more than 15-20 g but realized after that the result was too salty and the tang a bit too strong):

Add the tomatoes too in the pan and stir. Add the dried basil. Leave the whole thing simmering for 3-4 more minutes. Meanwhile chop the surimi:

Add the surimi to the pan:

Leave for a couple of minutes more. Drain the noodles and set them on plates. Add the surimi-asparagus mixture on top. Squeeze the lemon over the noodle salad:

Serve warm. It's ready, dig in! :)

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