Ingredients
Scale
- ¼ cup plain Greek yogurt
- 1 Tablespoon apple cider vinegar
- 2 teaspoons soy sauce (or liquid aminos to make gluten free)
- 2–3 teaspoons sriracha sauce (2 if less spicy, 3 if more spicy), plus a little to drizzle on top
- ¼ teaspoon kosher salt
- 10 ounces kelp or rice noodles
- 10 ounces surimi (imitation crab meat), shredded and flaked apart
- ½ cup shelled edamame, thawed
- 2 mini cucumbers, thinly sliced (about 1 cup)
- 2 medium carrots, peeled, cut in half and thinly sliced (about 1 cup)
- ½ avocado, peeled, pitted and thinly sliced
- 3 scallions, sliced
- 1 Tablespoon white or black sesame seeds for garnish (optional)
Instructions
- Cook noodles according to package instructions. Drain, rinse with cold water, drain again and cool; set aside.
- In a small mixing bowl, combine yogurt, vinegar, soy sauce, sriracha and salt. Whisk to mix and set aside.
- In a medium mixing bowl, combine surimi, edamame, noodles, cucumbers, carrots, avocado and scallions. Using tongs, gently toss until combined. Gently fold in yogurt-vinegar mixture. Garnish with sesame seeds and drizzle with a little sriracha, if desired.
Notes
Equipment needed: small mixing bowl, medium mixing bowl, small whisk, tongs, pan, colander, cutting board, knife
- Prep Time: 10 minutes
- Cook Time: 5 minutes