Vietnamese Crab And Vermicelli Noodle Salad

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Vietnamese	Tamara5	1	Servings

INGREDIENTS

10	g	. packet cellophane noodles
3	T	Rice vinegar
2	t	Fish sauce
200	g	Fresh crab meat, shredded
4		Baby bok choy, well washed
		and
		sliced
5		Spring onions, finely sliced
1		Carrot, finely shredded
2		Cabbage leaves, finely
		shredded
20		Thai basil leaves, finely
		sliced
10		Asian mint leaves, finely
		sliced
1/4		Fresh coriander, finely
		chopped
4	T	Roasted peanuts, crushed
2	T	Peanut oil
1/2		Red chilli minced
5		Cloves garlic, minced
1/4	c	Peanuts, crushed
1 1/2	T	Tomato paste
5	T	Peanut butter
1	t	Sugar
1	t	Fish sauce
3	T	Hoi sin sauce
3/4	c	Water
15		Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

Soak the cellophane noodles in a bowl full of hot water to cover for
5-10 minutes until tender then drain immediately and rinse with cold
water to halt the cooking time. Cut noodles with scissors to a
manageable length and toss with vinegar and fish sauce and crab meat.
In a large bowl, mix together the finely sliced bok choy, spring
onions into fine julienne, grated carrots, shredded cabbage leaves  and
herbs. Add the cellophane noodle mixture and toss thoroughly,  adding
the peanuts last.  To make the peanut sauce, heat the oil and saute the
garlic and minced  chilli until softened, about 2 minutes, then add all
remaining  ingredients and whisk while heating. Bring to the boil and
simmer  until thickened slightly, about 3 minutes.  To serve, arrange
the salad on individual plates and drizzle a little  of the satay
dressing over.  Converted by MC_Buster.  Per serving: 1090 Calories
(kcal); 89g Total Fat; (68% calories from  fat); 34g Protein; 57g
Carbohydrate; 2mg Cholesterol; 632mg Sodium  Food Exchanges: 1 1/2
Grain(Starch); 3 1/2 Lean Meat; 5 Vegetable; 0  Fruit;  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1449 Calories From Fat: 912 Total Fat: 107.3g Cholesterol: 5mg Sodium: 2215.8mg Potassium: 2854.6mg Carbohydrates: 110.8g Fiber: 26.7g Sugar: 39.1g Protein: 53.7g