Crab noodle salad - Healthier. Happier.

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crab noodle featured
  • 200g dried rice vermicelli or bean thread noodles
  • 1 continental or 2 large Lebanese cucumbers, halved lengthways
  • 1 medium red capsicum, deseeded, thinly sliced
  • 4 spring onions (including green tops), thinly sliced
  • 2 cups bean sprouts
  • 1/2 cup coriander leaves, roughly chopped
  • 250 g cooked crab meat
  • coriander leaves, extra, to serve
  • 1 small red chilli, finely sliced, to serve (optional)

Dressing

  • 2 tablespoon grated ginger
  • 2 cloves garlic, crushed
  • 3 tablespoons sweet chilli sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons lime juice
  1. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften.
  2. Make the dressing by combining ginger, garlic, sweet chilli, fish sauce, lime juice and sesame oil in a cup; mix and set aside.
  3. Drain noodles, refresh under cold water then drain well and place in a large bowl; pour over dressing and toss to combine.
  4. Using a teaspoon, discard seeds from cucumber then slice thinly on the diagonal and add to noodles along with capsicum, spring onions, beans sprouts and coriander. Mix to combine salad ingredients.
  5. Serve on plates and top each dish with crab meat.
  6. Garnish with coriander leaves and red chilli, if desired.

Alternatives

  • Include other salad ingredients such as sliced red onion, shredded Chinese cabbage, julienned carrot, snow pea sprouts, halved cherry tomatoes, baby spinach leaves or mixed salad greens.
  • Substitute a shredded cooked skinless chicken breast or 250g peeled cooked prawns for crab meat.
  • For more spice, add a chopped red chilli to the salad mix or sprinkle with white pepper.

Storage Suggestions

  • This dish is best eaten fresh.

Equipment List

  • large heat proof bowl
  • cup
  • teaspoon
  • sharp knife
  • chopping board
  • large bowl
  • plates/bowls for serving

Acknowledgement

Recipe from LiveLighter® campaign © State of Western Australia [2015] reproduced with permission.

Nutrition Information


380g Quantity per serving Quantity per 100g
Energy 1328kJ 349kJ
Protein 16.0g 4.2g
Fat, total 1.5g 0.4g
— Saturated 0.1g 0.0g
Carbohydrate 56.6g 14.9g
— Sugars 17.8g 4.7g
Fibre 6.0g 1.6g
Sodium 1055mg 277mg
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