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Crab noodle salad with chilli, lime & courgette
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For the dressing
1 clove garlic
2 tsp caster sugar
1-2 Thai chillies, chopped
3 tbsp light soy sauce, plus extra to taste
5 tbsp lime juice, plus extra to taste
For the salad
100g radishes, finely sliced
2 tbsp rapeseed oil
1 bunch salad onions, cut into 1cm pieces on an angle
275g pack rice noodles
2 x 120g packs Seafood & Eat It Cornish Dressed Crab
½ x 28g pack coriander, finely chopped
30g salted peanuts, roughly chopped
20g Cooks’ Ingredients Crispy Fried Onions
1. First make the dressing. Pound the peeled garlic clove into a smooth paste in a pestle and mortar, along with the sugar and chillies. Add the soy and lime juice little by little, stirring to mix. Set aside.
2. For the salad, place the radishes in a large bowl. Using a vegetable peeler, make long, thin ribbons of courgette and add them to the bowl. When you get to the core, finely slice it by hand.
3. Heat the oil in a frying pan over a high heat. Add the salad onions and cook for 2 minutes until bright green, then add the noodles. Fry for 2-3 minutes until hot and soft, then tip into the bowl with the radishes and courgette. Add the crab and the dressing, then gently mix through with salad servers.
4. When well mixed, taste and adjust the soy sauce and lime if need be. Fold through the coriander and tip onto a serving plate. Sprinkle over the peanuts followed by the fried onions, then serve.
Typical values per serving:
This recipe was first published in July 2020.
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