Spicy Japanese Crab Noodle Salad Recipes

Steps:

• 1. Bring 4 qts water to a boil and add pasta. Cook according to package directions until pasta is al dente approximately 9-11 minutes, drain and rinse with cold water.
• 2. Add spicy canned coleslaw (optional) to pasta and chill for 30 minutes to an hour. *See Evelyn Horsley's Canned Cole Slaw Recipe on JAP - to make it spicy I simply followed the recipe and added 2 finely sliced or chopped jalepenos and 2 finely diced serrano peppers to the batch before canning into jars.
• 3. For the sauce: In a mixing bowl combine all remaining ingredients except crab & cheese. Refrigerate covered until you are ready to put the salad together. *Spicy Sweet Mustard - There are lots of mustards on the market so either purchase one or I made my own version taking a little of JAP'ers Evelyn Horsley's & Dana Ramsey's spicy pepper mustard recipes adding honey or sugar and making some adjustments to my taste.
• 4. After all has been chilled add 3/4 of the sauce to the pasta and mix well. Add 2-3 Tablespoons of milk or water to the remaining sauce and mix well then pour into pasta and stir. This just makes it so the sauce isn't so thick.
• 5. Add cubed cheeses of your choice and finely chopped immitation crab and combine well. Garnish with green onion if you like
• 6. You may serve this immediatly but I really prefer to chill this salad for at least another hour to let the flavors marry. **Not a spicy person just use regular course ground mustard in the sauce and don't put the spicy in your canned coleslaw.

Steps:

• Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
• Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.