Crab & crispy noodles
For the dressing
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.