Crab & Cucumber Noodle Salad

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

6

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`INGREDIENTS:`
8 ounces uncooked vermicelli	3 green onions and tops	1/4 pound imitation crabmeat, shredded
1 cucumber, halved, seeded and cut into julienne strips	2 tablespoons vegetable oil	2 tablespoons minced fresh ginger root
2 large cloves garlic, minced	3 tablespoons Lite Soy Sauce	3 tablespoons distilled white vinegar
2 teaspoons sugar	4 teaspoons sesame oil	2 tablespoons chopped fresh cilantro

`1`	Cook vermicelli according to package directions, omitting salt; drain. Rinse with cold water; drain thoroughly. Separate whites of green onions from tops; chop whites. Cut tops into thin strips. Combine vermicelli, crabmeat, cucumber, cilantro and green onion tops in large bowl. Heat vegetable oil in small skillet over medium heat. Add whites of green onions, ginger and garlic; stir-fry 1 minute. Remove pan from heat; stir in lite soy sauce, vinegar, sugar and sesame oil until sugar dissolves. Pour over vermicelli mixture and toss to combine. Cover and refrigerate 1 hour, tossing occasionally.