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Cold Glass Noodle Salad with Crab
Chilled glass noodles are paired with crab, edamame, carrots, sweet summer cherry tomatoes and tossed in a tangy, sweet-and-savory Chengdu-style dressing. Topped with fresh cilantro, scallions, and sesame seeds, as well as some crushed peanuts for texture, this refreshing dish is perfect any day of the week!
Nutritional facts
Protein
32g
Carbs
52g
Calories
630
Fat
32g
Ingredients
Pickle Mustard GreensChiankiang VinegarCherry TomatoCanola and Olive Oil BlendCarrotsToasted Sesame OilGarlic PowderCrabCilantroGarlicEdamameSugarKosher SaltPeanutsGluten Free TamariGreen OnionGingerSweet Potato Vermicelli NoodlesToasted Sesame Seeds
Reviews
3.9
Based on 63 reviews
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Chris Freeny · 06/02/24
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About Stacy Bareng
Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Bareng's passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock, and cook authentic farm-to-table Filipino cuisine.
After graduating from Le Cordon Bleu with a specialization in French, Italian, and Mediterranean cuisine, Bareng worked her way up in hotel kitchens honing her skills. At ever-popular The Tasting Kitchen, she worked directly with James Beard-nominated Casey Lane as a sous chef, mastering whole animal butchery and pasta making while learning to channel her creative process. After pursuing side projects, Bareng became chef de cuisine for Viale dei Romani, a coastal Italian restaurant named "one of the biggest openings of 2018" nationally by Food & Wine Magazine while under her supervision. She then returned to San Luis Obispo as executive chef at Cass House Grill, a true farm-to-table restaurant under consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along two-Michelin-starred chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys applying all her technique and experience to the cuisine of her childhood, so expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.
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