Crab noodle salad

Crab noodle salad

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(1 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 2
This light and fresh salad teams sweet shellfish with coriander, mint and an Asian-style dressing made with tamari, a gluten-free alternative to soy sauce

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal249
  • fat11g
  • saturates2g
  • carbs22g
  • sugars3g
  • fibre2g
  • protein13g
  • salt1.6g
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Ingredients

  • 100g fine rice noodle
  • ½ courgette, coarsely grated

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 100g fresh white crabmeat
  • ½ cucumber, halved lengthways, deseeded and thinly sliced
  • 1 small red chilli, deseeded and finely chopped
  • 4 spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful coriander leaves
  • handful mint leaves, torn if large

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dressing

  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari (wheat-free alternative to soy sauce)
  • 1 tsp toasted sesame oil
  • 1 tsp soft brown sugar
  • juice and zest 1 lime, plus wedges to serve

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.

  2. Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.

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