Spicy Seafood Noodle
Salad
Spicy Seafood Noodle Salad
Ingredients
- ½ pound dry rice noodles
- ½ cucumber, shredded
- 1 small carrot, shredded
- 1 cup picked cilantro leaves
- ½ cup chopped fresh mint
- 6 cloves garlic, minced
- 4 Thai chilis, minced
- 1/8 cup fish sauce
- 1 ½ tbsp granulated sugar
- 1 lime, juiced
- 1 can Crown Prince Natural Lump White Crab Meat, drained
- 1 can Crown Prince Natural Whole Baby Clams in Water, drained
- 1 can Crown Prince Natural Skinless & Boneless Alaskan Pink Salmon, drained and flaked
Directions
Place rice noodles in a mixing bowl. Rinse with hot tap water and soak rice noodles until soft, about 20-30 minutes. In a small pot, bring 4-6 cups of water to a boil. Drain the rice noodles but keep in the mixing bowl. Pour boiling water into the mixing bowl with rice noodles. Leave rice noodles in the water for about a minute or two and drain well. Rinse with cold water and drain well.
Combine all ingredients and mix well. Serve cold.
Serves: 4-6
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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