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Chilled California Roll Noodle Bowl

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
85 min
SERVINGS
2 servings
Lunch
Chilled California Roll Noodle Bowl
Ingredients
  • 2/3 cup mayonnaise
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Sriracha
  • 6 ounces imitation crabmeat, chopped
  • 1/4 cup sliced green onions
  • 1/2 teaspoon wasabi paste, or to taste
  • 2 tablespoons prepared mayo dressing base
  • 4 ounces dried rice noodles
  • 1 avocado - peeled, pitted, and cubed
  • 1/2 cup sliced English cucumber
  • 2 tablespoons furikake (Japanese nori seasoning), or to taste
  • 1 teaspoon sliced green onions, or to taste
  • 2 tablespoons prepared mayo dressing base
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon wasabi paste, or to taste
Instructions
1
Combine mayonnaise, rice vinegar, mustard, and spicy sauce in a bowl using a whisk. Sample the mixture and make any necessary adjustments to taste. Place it in the refrigerator until you are ready to use it.
2
Combine chopped crab meat, green onions, spicy paste, and 2 tablespoons of our prepared sauce in another bowl. Store it in the refrigerator until you need it.
3
Heat a pot of lightly salted water to its boiling point; have a bowl of ice water nearby to quickly cool down cooked noodles afterwards. Stir the noodles into the boiling water and cook until they are just done, taking about 5 minutes. Drain them and transfer to cold water to stop the cooking process.
4
Combine 2 tablespoons of our prepared sauce, seasoned rice vinegar, soy sauce, sesame oil, and spicy paste in a bowl using a whisk. Drain the noodles and toss them in the sauce until they are evenly coated.
5
Cover the noodles with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally.
6
Uncover the noodles and transfer them to a serving bowl. Top with sliced avocado, cucumber, and crab mixture; drizzle with more sauce and garnish with furikake.