Singapore Noodle And Crab Salad Recipe

•     dressing:
• 1/2 c. chicken stock
• 1/2 c. smooth peanut butter
• 1/4 c. balsamic vinegar
• 2 Tbsp. low salt soy sauce
• 1 Tbsp. sesame oil
• 1 Tbsp. dry sherry
• 2 tsp sugar
• 1/2 tsp tabasco sauce or possibly to taste
• 1/4 c. minced scallions
• 2 Tbsp. grated fresh ginger
• 1 clv garlic chopped
• 1 lb thin fresh egg noodles
• 1 bn scallions thinly sliced
• 1/2 c. fresh coriander (leaves coarsely minced)
• 1 x cucumber peeled halved lengthwise seeded and thinly sliced
• 1 x red bell pepper seeded de ribbed and cut into strips
• 1 lb cooked fresh crabmeat picked over for shell and flaked
•     Bring stock to a boil in a medium saucepan.
•     Remove from heat and add in all other dressing ingredients.
•     Stir well to blend.
•     Cook noodles in a large pot of salted boiling water for 3 min.
•     Drain and let cold.

Directions