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Vietnamese-style crab and noodle salad recipe

Vietnamese-style crab and noodle salad recipe

21 ratings

This colourful noodle salad recipe with crab and crisp vegetables is the ultimate speedy dinner idea for two. Ready in just 15 minutes with minimal prep, it's easy to throw together on busy weeknights. Toss through a quick lime, chilli and ginger dressing and enjoy. See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook
  • 284 calories / serving
  • Dairy-free


  • 2 nests vermicelli rice noodles
  • 145g tin Kingfisher jumbo crab meat, drained
  • 1 cucumber, peeled into ribbons, core discarded
  • 1 large carrot, peeled and coarsely grated
  • ½ x 240g pack radishes, sliced
  • 4 spring onions, trimmed and finely sliced
  • 15g fresh mint or coriander, leaves only, chopped
  • 1 tbsp dry-roasted peanuts, roughly chopped (optional)

For the dressing

  • 1 red chilli, finely sliced
  • 3cm piece ginger, peeled and grated
  • 2 tbsp soy sauce
  • 1 tsp fish sauce (optional)
  • 2 limes, 1 juiced, ½ zested (cut the remainder into wedges to serve)
  • 1 tsp soft light brown sugar
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    0g 2%
  • Sugars

    12g 13%
  • Salt

    2.8g 46%

of the reference intake
Carbohydrate 54.4g Protein 11.7g Fibre 6g


  1. Cook the noodles to pack instructions. Drain and rinse under cold water. Whisk together the dressing ingredients; set aside.
  2. Put the crab, noodles, vegetables and most of the mint or coriander in a large bowl; mix well. Toss through the dressing. Divide between 2 plates, scatter with the remaining herbs and the peanuts (if using), and serve with lime wedges.

See more Under 30 minute meals

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