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Asian crab noodles recipe

Asian crab noodles recipe

4 ratings

See method

  • Serves 2
  • 10mins to cook
  • 1048 calories / serving
  • Dairy-free


  • 375g dry rice noodles
  • 30ml vegetable oil
  • 170g crabmeat, drained and shredded
  • 4 spring onions, finely sliced
  • 2tsp easy ginger
  • 2tsp garlic puree
  • 1tsp easy chilli
  • 1tbsp mirin
  • 1tbsp soy sauce
  • 1tbsp sesame oil
  • 40g roasted peanuts
  • generous handful coriander leaves
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    5g 22%
  • Sugars

    6g 6%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 156g Protein 31.9g Fibre 2.3g


  1. If using dry noodles, put the rice noodles in a bowl and pour over boiling water to cover. Soak for 4-5 minutes, or until the noodles are soft. Drain and set aside. Drain the crab meat, shred and put aside.
  2. Heat the vegetable oil in a wok and add the ginger, chilli and garlic paste and stir for a minute before adding the crabmeat and stirring for another 2 minutes before adding the noodles and tossing.
  3. Add the mirin, soy sauce and sesame oil, cook for a further minute, then remove from the heat and serve topped with roasted peanuts and coriander leaves. 

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