Miso Crab with Cucumber Sesame Noodles

5 from 1 vote

Miso Crab with Cucumber Sesame Noodles

This is such an easy yet flavorful dish. A touch of miso lends depth and complexity to sweet and tender crab. Serve it atop cucumber noodles lightly dressed in coconut aminos, rice vinegar, and sesame oil for a light yet satisfying dish. Add a poached egg or two to make this a full meal.

Course Main Course

Cuisine Asian, Japanese

Keyword asian, crab, cucumber, dairy-free, dinner, easy, egg-free, fast, japanese, lunch, main, miso, nightshade-free, nut-free, protein sparing modified fast, PSMF

Prep Time 10

Total Time 10

Servings

Calories 139kcal

Author Jenny Ross

Ingredients

1/2 teaspoon white miso paste
2 teaspoons coconut aminos divided
1/4 pound crab pre-cooked and shelled
1 teaspoon rice vinegar
1/8 teaspoon toasted sesame oil
1/2 English cucumber cut into noodles (using a spiralizer, mandolin, vegetable peeler, or sharp knife)
salt to taste

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Instructions

Combine the miso and 1 teaspoon coconut aminos in a small bowl and stir until evenly combined. Add the crab and toss to coat. Set aside.
Add the remaining coconut aminos, rice vinegar, and sesame oil to a serving bowl. Add the cucumber noodles and toss to coat. Season to taste with salt. Top with crab and serve.

Nutrition