Chilli crab & sweetcorn noodles

Name: Chilli crab & sweetcorn noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 180 g pack dried rice noodles; 4 tsp sriracha; 2 tbsp light soy sauce; 1 lemon, juice; 1 pinch/es large pinch ground white pepper, or to taste; 2 tbsp sunflower oil; 4 clove/s garlic, finely chopped; 5 cm fresh root ginger, finely grated; 2 red chillies, deseeded and sliced; 250 g pack green pak choi, cut into 1cm slices; 195 g cans Essential Sweetcorn, drained; 100 g Seafood & Eat It Handpicked Brown Crab; 100 g pack Seafood & Eat It Handpicked White Crab; 1 echalion shallot, thinly sliced into rounds; 2 tsp Cooks' Ingredients Black Sesame Seeds

Fast, fresh and brimming with vibrant flavours, these stir fried noodles will be a weeknight hit.

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HealthyLow in saturated fatSource of protein2 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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180g pack dried rice noodles
4 tsp sriracha
2 tbsp light soy sauce
1 lemon, juice
1 pinch/es large pinch ground white pepper, or to taste
2 tbsp sunflower oil
4 clove/s garlic, finely chopped
5 cm fresh root ginger, finely grated
2 red chillies, deseeded and sliced
2 x 250g pack green pak choi, cut into 1cm slices
2 x 195g cans Essential Sweetcorn, drained
100g Seafood & Eat It Handpicked Brown Crab
100g pack Seafood & Eat It Handpicked White Crab
1 echalion shallot, thinly sliced into rounds
2 tsp Cooks' Ingredients Black Sesame Seeds

Place the noodles in a heatproof bowl and cover with a kettleful of boiling water. Set aside for 3 minutes until softened, then drain and cool under cold water.
Meanwhile, mix together the sriracha, soy, lemon juice, white pepper and 2 tbsp water.
Heat the oil in a wok or large frying pan, then cook the garlic, ginger and chilli for 2 minutes. Scoop half of the garlic, ginger and chilli out and set aside to garnish, then add the pak choi to the pan and stir fry for 2 minutes until wilted.
Add the noodles, sweetcorn, crab, half of the shallot and half of the sauce to the pan and cook for 2-3 minutes, stirring gently, until piping hot. To serve, scatter with the reserved garlic, ginger and chilli, sprinkle with the sesame seeds and reserved shallot, and drizzle over the remaining dressing.