Japanese noodle & crab salad

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5 min


4 servings

* PLUS Cooking time: 8 minutes
Japanese noodle & crab salad

Andreas Trauttmansdorff


  • 500 g snow peas
  • 1 yellow or red bell pepper
  • 3 green onions
  • 2 celery stalks
  • 228-g pkg imitation crab
  • 500-g pkg spaghetti or linguine pasta
  • 1/2 cup Japanese salad dressing
  • 1 pinch salt and pepper


  • Bring a large saucepan of water to a boil. Meanwhile, remove tips and string from snow peas. Slice pepper into thin bite-size strips. Thinly slice onions and celery diagonally and place in a large bowl. Coarsely chop or tear crab and add to bowl.
  • Boil pasta until al dente, 8 to 10 minutes. Add snow peas and pepper to boiling pasta for last minute of cooking, then drain and add to crab mixture. Pour in dressing and toss to coat. Taste, then add salt and pepper, if you wish. Salad is great warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 417,
  • Protein
  • 17.4 g,
  • Carbohydrates
  • 61.8 g,
  • Fat
  • 10.7 g,
  • Fibre
  • 4.9 g,
  • Sodium
  • 1007 mg.

It’s easy to add Asian flair to a pasta salad when you start with a bottle of Japanese dressing.