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Asian crab noodles recipe

4 ratings

A lovely noodle recipe packed with shredded crabmeat and and zingy Asian-inspired dressing - this dairy-free meal comes together in just 10 minutes and is great as a lunch or light dinner. A final scattering of peanuts and coriander bring texture and vibrancy to the dish, while the garlic, soy and sesame dressing delivers big savoury flavour. See method

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

Ingredients

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
4415kj
1048kcal 52%
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

Method

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.
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.
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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