Name: Crab noodle salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 100g fine rice noodle; ½ courgette coarsely grated; 100g fresh white crabmeat; ½ cucumber halved lengthways, deseeded and thinly sliced; 1 small red chilli deseeded and finely chopped; 4 spring onions thinly sliced; handful coriander leaves; handful mint leaves, torn if large; 2 tbsp rice wine vinegar; 2 tbsp tamari (wheat-free alternative to soy sauce); 1 tsp toasted sesame oil; 1 tsp soft brown sugar; juice and zest 1 lime plus wedges to serve

100g fine rice noodle
½ courgette
coarsely grated
100g fresh white crabmeat
½ cucumber
halved lengthways, deseeded and thinly sliced
1 small red chilli
deseeded and finely chopped
4 spring onions
thinly sliced
handful coriander
leaves
handful mint
leaves, torn if large

For the dressing

2 tbsp rice wine vinegar
2 tbsp tamari
(wheat-free alternative to soy sauce)
1 tsp toasted sesame oil
1 tsp soft brown sugar
juice and zest 1 lime
plus wedges to serve

Method

step 1
Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
step 2
Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.