Title: Vietnamese Crab And Vermicelli Noodle Salad
Categories: Tamara5
Yield: 1 servings

-------------------------------FOR THE SALAD-------------------------------
10 g . packet cellophane noodles
3 tb Rice vinegar
2 ts Fish sauce
200 g Fresh crab meat; shredded
4 Baby bok choy; well washed
-and
; sliced
5 Spring onions; finely sliced
1 md Carrot; finely shredded
2 Cabbage leaves; finely
-shredded
20 Thai basil leaves; finely
-sliced
10 Asian mint leaves; finely
-sliced
1/4 Fresh coriander; finely
-chopped
4 tb Roasted peanuts; crushed

----------------------------FOR THE PEANUT SAUCE----------------------------
2 tb Peanut oil
1/2 sm Red chilli minced
5 Cloves garlic; minced
1/4 c Peanuts; crushed
1 1/2 tb Tomato paste
5 tb Peanut butter
1 ts Sugar
1 ts Fish sauce
3 tb Hoi sin sauce
3/4 c Water

Soak the cellophane noodles in a bowl full of hot water to cover for 5-10
minutes until tender then drain immediately and rinse with cold water to
halt the cooking time. Cut noodles with scissors to a manageable length and
toss with vinegar and fish sauce and crab meat.

In a large bowl, mix together the finely sliced bok choy, spring onions
into fine julienne, grated carrots, shredded cabbage leaves and herbs. Add
the cellophane noodle mixture and toss thoroughly, adding the peanuts last.

To make the peanut sauce, heat the oil and saute the garlic and minced
chilli until softened, about 2 minutes, then add all remaining ingredients
and whisk while heating. Bring to the boil and simmer until thickened
slightly, about 3 minutes.

To serve, arrange the salad on individual plates and drizzle a little of
the satay dressing over.

Converted by MC_Buster.

Per serving: 1090 Calories (kcal); 89g Total Fat; (68% calories from fat);
34g Protein; 57g Carbohydrate; 2mg Cholesterol; 632mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 15
1/2 Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.