Crab & crispy noodles







Cook Time

00-00 Min


  • vegetable oil for deep-frying
  • 50g/2oz Chinese rice noodles
  • 2 cooked crabs
  • 100g/4oz alfalfa sprouts
  • 1 small iceberg lettuce
  • 4 sprigs of fresh coriander, chopped
  • 1 tomato, peeled and diced
  • 4 sprigs of fresh mint, roughly chopped

For the dressing

  • 50ml/2fl oz vegetable oil
  • 1 tablespoon sesame oil
  • 1⁄2 fresh red chilli, seeded and finely chopped
  • 1 piece preserved stem ginger in syrup, cut into strips, drained, and 2 teaspoons syrup reserved
  • 2 teaspoons light soy sauce
  • juice of 1⁄2 lime
  • To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice.
  • Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper.
  • Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.
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