Vietnamese-style crab and noodle salad recipe
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
Ingredients
- 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
Each serving contains
- Energy
- 1185kJ 284.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 2.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 54.4gProtein 11.7gFibre 6.0g
Method
- Cook the noodles to pack instructions. Drain and rinse under cold water. Whisk together the dressing ingredients; set aside.
- 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
