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Asian crab noodles recipe

Asian crab noodles recipe

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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

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.

  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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