Surimi Cellophane Noodle Salad

Surimi Cellophane Noodle Salad

Course: Appetizer, Salad
Cuisine: Asian Fusion
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Marvellina
Cellophane noodle (glass noodle) soaks up all the flavor of the dressing and tossed in tasty surimi and chopped peanuts will get your taste buds dancing in excitement. Easy and perfect side dish recipe for your holiday entertaining.
Print Recipe


  • 6 oz cellophane noodles or known also known as bean thread noodles, mung bean noodles, glass noodles
  • 1 stalk green onion finely sliced
  • 5 -6 sprigs of fresh cilantro finely chopped
  • 1 package Louis Kemp® Crab Delights® Flake Style
  • 1/2 cup roasted peanuts roughly chopped


  • 1 Tbsp fish sauce
  • 3 Tbsp lime juice
  • 3 Tbsp good quality honey
  • 1 Tbsp freshly grated ginger


  • Soak the cellophane noodles in hot boiling water for 20 minutes or until the noodles are softened. Make sure the noodles are completely submerged
  • While waiting for the noodles to soften, prepare the green onions, cilantro leaves, and peanuts. Set aside
  • Prepare the dressing by whisking all the ingredients for dressing in a bowl. If you like some heat, you can add a pinch of red pepper flakes (totally optional)
  • When the noodles have softened, drain off the water completely and use kitchen scissors to cut into about 2-3 inch length noodles. Place them in a serving salad bowl or platter. Add green onion, cilantro leaves, and Crab Delights. Pour in the dressing and gently tossed to mix everything. Topped with chopped peanuts. Served chilled or room temperature


  1. I recommend to only pour the dressing when you are ready to serve them, but you can prepare the salad and dressing ahead of time.
  2. The cellophane noodles are al dente and if you want it softer to your taste, you can soak the noodles a bit longer