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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