Asian crab noodles recipe
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
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Shop ingredientsEach serving contains
- Energy
- 4415kJ 1048.0kcal
- Fat
- 32g
- Saturates
- 5g
- Salt
- 2.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 156.0gProtein 31.9gFibre 2.3g
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- 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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