I was really looking forward to making this recipe, but I thought it was a letdown. Too many sweet flavors – the crab, the peas, the noodles (which are cooked in mirin). But I’m hoping the leftovers taste better tomorrow reheated in a salty broth of some sort. We’ll see.
3 cups water
1/2 cup reduced-sodium soy sauce
1/2 cup mirin
1 teaspoon sesame oil
4 ounces uncooked dried udon noodles (thick, round Japanese wheat noodles)
1/2 cup fresh or frozen English peas
1/2 cup fresh lump crabmeat, picked and drained
2 teaspoons thinly sliced green onions
1/2 teaspoon grated lemon rind
4 cilantro sprigs
1 jalapeno, seeded and thinly sliced
Hot chili oil (optional)
Combine first 4 ingredients in a medium saucepan; bring to a simmer over medium-high heat. Add noodles; cook until al dente, about 3 minutes. Place noodles and broth in a small bowl. Set bowl in a larger bowl of ice water; cool noodles completely, about 10 minutes. Drain noodles. Discard broth.
Bring a small saucepan of water to a boil. Add peas; cook 1 minute. Drain and plunge peas into ice water. Drain well.
Divide noodles between 2 bowls. Top each with half of crabmeat; stir gently. Divide peas between bowls. Top with onions, rind, cilantro, and jalapeño. Drizzle with chili oil, if desired (note: if you use this, do so very sparingly, or it totally dominates the dish).