Chilled Crab & Taegu Long Rice

30 min
3 servings


7 3/4 oz
bean thread or long rice noodles
1 Tbsp
light sesame oil
1/2 Tbsp
toasted sesame seeds
2 Tbsp
rice vinegar
1 Tbsp
1/2 Tbsp
light brown sugar
1 tsp
ginger root juice
Hawaiian chili pepper (minced, optional)
2 Tbsp
canola oil
1 cup
imitation crab (shredded)
1/2 cup
Japanese cucumber (seeded, julienned)
1/2 cup
1/2 cup
green onion (sliced thin on bias, divided)
1/2 cup
bean sprouts
1/4 cup
watercress (tender tops only)
1 tsp
black sesame seeds
Prep Time:
20 min
Cooking Time:
10 min
Total Time:
30 min


Place bean thread noodle in boiling water until al dente, about 2 minutes. Strain and chill until cool to the touch.

In a medium bowl, combine the sesame oil, sesame seeds, rice vinegar, mirin, brown sugar, ginger root juice, salt and pepper to taste and chili pepper (if using). Whisk to combine until smooth, then slowly pour in the canola oil while continuing to whisk.

Add the crab, cucumber, taegu, ¼ cup green onion, bean sprouts and watercress; toss lightly to combine. Add in the noodles.

Just before serving, toss the noodles in the dressing. Garnish with black sesame seeds and sliced green onion if desired and enjoy with a nice cold lager beer.

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