Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Cha somen noodles; blanched, refreshed noodles (green) |
| ¼ cup | Chopped scallions |
| 2 tablespoons | Thin soy sauce |
| 1 tablespoon | Rice wine vinegar |
| 2 tablespoons | Wasabi oil; recipe to follow |
| 1 \N | Cucumber; peeled and julienned |
| 4 ounces | Fresh crab; picked over |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Minced pickled vegetables; recipe to follow |
| 10 \N | Sheets nori |
| ¼ cup | 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.
Recipe by: Cooking Live Show #CL8999 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997