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
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
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
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.