CL Aug 16: Today’s Special
photographer: Jennifer Causey; food stylist: Kellie Gerber Kelley; prop stylist: Jessie Baude
Ingredients
3 cups water
1/2 cup reduced-sodium soy sauce
1/2 cup mirin
1 teaspoon sesame oil
4 ounces uncooked dried udon noodles (thick, round Japanese wheat noodles)
1/2 cup fresh or frozen English peas
1/2 cup fresh lump crabmeat, picked and drained
2 teaspoons thinly sliced green onions
1/2 teaspoon grated lemon rind
4 cilantro sprigs
1 jalapeno, seeded and thinly sliced
Hot chili oil (optional)
Get Ingredients
NUTRITION INFORMATION
calories 206
fat 5.7 g
satfat 0.7 g
monofat 1 g
polyfat 3.1 g
protein 14 g
carbohydrate 22 g
fiber 3 g
cholesterol 45 mg
iron 2 mg
sodium 542 mg
calcium 69 mg
sugars 4 g
Est. Added Sugars 1 g
How to Make It
Combine first 4 ingredients in a medium saucepan; bring to a simmer over medium-high heat. Add noodles; cook until al dente, about 3 minutes. Place noodles and broth in a small bowl. Set bowl in a larger bowl of ice water; cool noodles completely, about 10 minutes. Drain noodles. Discard broth.
Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain and plunge peas into ice water. Drain well.
Divide noodles between 2 bowls. Top each with half of crabmeat; stir gently. Divide peas between bowls. Top with onions, rind, cilantro, and jalapeño. Drizzle with chili oil, if desired.
Cooking Light DT
