Serves four
8 ounces of cooked udon noodles
Strained juice of 1 lime
Strained juice of 1orange
1/4 cup soy sauce
1/4 cup Japanese seasoned rice wine vinegar
1 tablespoon sesame oil
1/2 pound jumbo lump crab meat
1 small carrot, peeled and grated
1/2 red pepper thinly sliced into julienne or matchstick-size strips
2 spring onions sliced diagonally and very thin
1 tablespoon black and white sesame seeds, toasted
Cook udon noodles according to instructions on packet, run under cold water, and set aside. Make dressing by combining lime juice, orange juice, soy sauce, vinegar, and sesame oil in a bowl. Pour half the dressing over the noodles and let marinate over night. The next morning combine remaining ingredients, minus the sesame seeds, with noodles, and lightly toss together being careful not to break up the crab meat. Add more dressing as needed to achieve right amount of flavor. Serve in bowls with chopsticks or forks and garnish with sesame seeds.
