Overnight Chinese Pasta Salad
Overnight Chinese Pasta Salad recipe
Yield
6 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups | snow pea pods |
|
| 1 | cup | rice vermicelli | * |
| 1 | each |
sweet red bell peppers
thinly sliced |
|
| ½ | each |
english cucumber
thinly sliced |
*
|
| 6 | ounces |
shrimp
cooked |
|
| ⅔ | cup | crab meat |
|
| 1 | tablespoon |
ginger
fresh, finely chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 2 | tablespoons | sesame oil |
|
| ½ | teaspoon | black pepper |
|
| 1 ½ | teaspoons | salt |
|
| 2 | tablespoons | lemon juice |
|
| 3 | teaspoons | vegetable oil |
|
| 1 | teaspoon | red wine vinegar |
|
Trans-fat Free, Low Carb
Directions
Wash and trim snwo peas.
Place them in a bowl and pour in enough boiling water to cover them.
Let stand 10 minutes, drain and set aside.
Cook the noodles in plenty of boiling water for 3 to 4 minutes.
Drain in colander, rinse with cold water and set aside.
In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat.
In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar.
Pour this dressing over the other ingredients and mix thoroughly.
Chill before serving.
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