Kani Noodles

Name: Kani Noodles
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 7 ounces (200 grams) thin rice noodles, such as Gefen; 1 large cucumber, sliced with a peeler; 1 large carrot, sliced with a peeler; 1 large avocado, cubed; 1/2 cup diced scallions; 1/2 cup edamame; 3 tablespoons black sesame seeds; 1 radish, chopped (optional); 3–4 sticks kani, peeled (like string cheese); 1/4 cup crispy fried onions, for topping; 1/2 cup Gefen Mayonnaise; 2 tablespoons Gefen Sesame Oil; 2 tablespoons sweet sushi sauce; 3–4 teaspoons wasabi paste; 2 teaspoons rice vinegar; 2 teaspoons Glicks Soy Sauce (use a wheat-free version for gluten-free); 1/2 teaspoon salt

Sima Kazarnovsky January 1, 2026

5.0 (1 reviews)

Do you ever want to keep things traditional (think sushi salad, dill salmon, and sesame noodles) but also change it up? We aren’t veering too off course with this kani dish, but the rice noodle base and
the wasabi-flavored dressing definitely give your Shalosh Seudos menu a slight upgrade. Easy to prep and even easier to eat, I’m sure you’ll love this versatile, make-it-your-own style pasta!

40m 6

Easy Parve

Contains: Sesame, Soy, Egg, Gluten, Wheat

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Ingredients

Kani Noodles

7 ounces (200 grams) thin rice noodles, such as Gefen
1 large cucumber, sliced with a peeler
1 large carrot, sliced with a peeler
1 large avocado, cubed
1/2 cup diced scallions
1/2 cup edamame
3 tablespoons black sesame seeds
1 radish, chopped (optional)
3–4 sticks kani, peeled (like string
cheese)
1/4 cup crispy fried onions, for topping

Wasabi-Sesame Dressing

1/2 cup Gefen Mayonnaise
2 tablespoons Gefen Sesame Oil
2 tablespoons sweet sushi sauce
3–4 teaspoons wasabi paste
2 teaspoons rice vinegar
2 teaspoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/2 teaspoon salt

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easy prep kani rice noodles Sima Kazarnovsky sushi salad wasabi

Directions

Combine dressing ingredients. Whisk until smooth and set aside.

Cut noodles in half. Then place them in boiling water for five minutes. Rinse with cold water.
Place the noodles in a bowl. Top with the remaining ingredients.

Pour dressing on top and mix well.
Top with crispy fried onions.

Notes:
This salad is super versatile, so feel free to go crazy with the add-ins. Some fun things you can try are: cubed mango, sautéed mushrooms, or diced red pepper. Feel free to omit anything you don’t like as well.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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Kani Noodles

Sima Kazarnovsky

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Kani Noodles

7 ounces (200 grams) thin rice noodles, such as Gefen
1 large cucumber, sliced with a peeler
1 large carrot, sliced with a peeler
1 large avocado, cubed
1/2 cup diced scallions
1/2 cup edamame
3 tablespoons black sesame seeds
1 radish, chopped (optional)
3–4 sticks kani, peeled (like string cheese)
1/4 cup crispy fried onions, for topping

Wasabi-Sesame Dressing

1/2 cup Gefen Mayonnaise
2 tablespoons Gefen Sesame Oil
2 tablespoons sweet sushi sauce
3–4 teaspoons wasabi paste
2 teaspoons rice vinegar
2 teaspoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/2 teaspoon salt

Directions

Step 1 - Prepare the Dressing

Combine dressing ingredients. Whisk until smooth and set aside.

Step 2 - Prepare the Kani Noodles

Cut noodles in half. Then place them in boiling water for five minutes. Rinse with cold water.
Place the noodles in a bowl. Top with the remaining ingredients.

Step 3 - To Serve

Pour dressing on top and mix well.
Top with crispy fried onions.

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Kani Noodles

Directions

Prepare the Dressing

Prepare the Kani Noodles

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