Crab noodle salad

This light and fresh salad teams sweet shellfish with coriander, mint and an Asian-style dressing made with tamari, a gluten-free alternative to soy sauce

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 249
  • fat 11g
  • saturates 2g
  • carbs 22g
  • sugars 3g
  • fibre 2g
  • protein 13g
  • salt 1.6g

Ingredients

  • 100g fine rice noodles
  • ½ courgette, coarsely grated
  • 100g fresh white crabmeat
  • 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
MPU 2

Method

  1. 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 cool completely.

  2. 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.

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