1 lb. uncooked vermicelli noodles
6 green onions & tops
1/2 lb. fresh or imitation crabmeat, shredded
2 cucumbers, halved & julienned
1/4 c. chopped fresh cilantro
2-4 tbsp. minced fresh gingerroot
1/4 c. vegetable oil
1/3 c. soy sauce
1/3 c. white vinegar
Heaped tbsp. sugar
2-3 tbsp. sesame oil
4 lg. cloves garlic, minced

Cook vermicelli according to directions, omitting salt. Drain. Cool under cold water. Drain. Separate white parts of green onions from tops. Chop whites. Cut tops into thin strips.

In large bowl, combine noodles, crabmeat, cucumbers and cilantro.

In small skillet over medium heat, saute white of onions, garlic and ginger in hot oil for 1 minute. Remove from heat. Stir in soy sauce, vinegar, sugar and sesame oil until dissolves. Pour over noodles. Toss. Refrigerate, covered 1 hour. Toss and serve.