Serves: 4
Total Calories: 101

1/4 cup water
1/4 cup white vinegar
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons finely chopped garlic
1 tablespoon sesame oil
vegetable oil
2 ounces rice sticks noodles
1/2 head iceberg lettuce shredded (about 3 cups)
6 ounces , cooked crab meat
2 tablespoons , chopped green onions, (with tops)
1 tablespoon toasted sesame seeds (see Appetizers & Cold Dishes)

Heat water, vinegar, sugar and salt to boiling over medium-high heat. Cook uncovered 5 minutes cool. Stir in garlic and sesame oil. Cover and refrigerate dressing.

Heat vegetable oil (1 inch) in wok to 425°. Pull noodles apart. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once, drain on paper towels.

Toss lettuce and crabmeat with dressing until evenly coated. Let stand 5 minutes drain. Add rice noodles, green onions and sesame seed toss.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 34

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
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Barbecued Chicken Wings
Barbecued Pork
Barbecued Pork Bao
Barbecued Ribs
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Chicken Wing Drumsticks
Chicken-Papaya Salad
Chicken-Pineapple Salad
Chilled Spring Rolls
Chinese Chicken Salad
Cold Chicken with Hot Sauce
Crabmeat Puffs
Crabmeat Salad
Crispy Scallops
Egg Rolls
Gingered Pineapple Dressing
Hot Mustard
Lotus Root Salad
Marinated Broccoli
Marinated Mushrooms and Cucumbers
Pineapple Salad With Barbecued Pork
Plum Sauce Dressing
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Red Sweet-and-Sour Sauce
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Sichuan Chicken Dumplings
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