Kani Noodles

Do you ever want to keep things traditional (think sushi salad, dill salmon, and sesame noodles) but also change it up? We aren’t veering too off course with this kani dish, but the rice noodle base and the wasabi-flavored dressing definitely give your Shalosh Seudos menu a slight upgrade. Easy to prep and even easier to eat, I’m sure you’ll love this versatile, make-it-your-own style pasta!

serves 6

• 7 oz (200 g) thin rice noodles
• 1 large cucumber, sliced with a peeler
• 1 large carrot, sliced with a peeler
• 1 large avocado, cubed
• ½ cup diced scallions
• ½ cup edamame
• 3 Tbsp black sesame seeds
• 1 radish, chopped (optional)
• 3–4 sticks kani, peeled (like string cheese)
• ¼ cup crispy fried onions, for topping

Wasabi-Sesame Dressing

• ½ cup mayonnaise
• 2 Tbsp sesame oil
• 2 Tbsp sweet sushi sauce
• 3–4 tsp wasabi paste
• 2 tsp rice vinegar
• 2 tsp soy sauce
• ½ tsp salt

Combine dressing ingredients. Whisk until smooth and set aside.

Cut noodles in half. Then place them in boiling water for 5 minutes. Rinse with cold water.

Place the noodles in a bowl. Top with the remaining ingredients.