Cold Noodle Salad with Sesame Crab

This dish is from Minneapolis-based chefs Jamie Malone and Eric Anderson. Pay attention to how you prepare the noodles: you don't want them to be too soft or mushy, but with a chewy texture.
Combine the first 4 ingredients in a medium saucepan; bring to a boil over medium-high heat. Add noodles; cook until al dente, about 3 minutes. Put the noodles and broth in a small bowl. Place the bowl in a large bowl of ice water; the noodles will cool completely, about 10 minutes. Drain the water from the noodles. Avoid the broth.Bring a small pot of water to a boil. Add the peas; cook for 1 minute. Drain and dip the peas in ice water. Dry well.Divide the noodles into 2 plates. Place half of the crab meat on each plate; toss gently. Arrange the peas on plates. Top with the onion, zest, coriander, and jalapeno. Drizzle with chili oil if desired.