Crab noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 100g fine rice noodle
- ½ courgette, coarsely grated
- 100g fresh white crabmeat
- ½ cucumber, halved lengthways, deseeded and thinly sliced
- 1 small red chilli, deseeded and finely chopped
- 4 spring onions, thinly sliced
- handful coriander leaves
- handful mint leaves, torn if large
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
Method
- STEP 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.
- STEP 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.
