Crab and noodle salad with ginger | Women's Weekly Food

Ingredients

• 250 gram dried soba noodles
• 3/4 cup (150g) cooked crab meat, flaked
• 1 cup (50g) snow pea sprouts, trimmed
• 1/2 cup (40g) bean sprouts, trimmed
• 6 green onions (scallions), chopped finely
• 1 1/2 tablespoon white sesame seeds, toasted
• 1 green onion (scallion), chopped finely, extra
• 1 tablespoon (25g) drained red pickled ginger, shredded finely
• 1/3 cup (80ml) vegetable oil
• 1/3 cup (80ml) rice vinegar
• 2 teaspoon japanese soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil