Crab noodle salad
5 serves of veg
- 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)
- 2 tablespoon grated ginger
- 2 cloves garlic, crushed
- 3 tablespoons sweet chilli sauce
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften.
- Make the dressing by combining ginger, garlic, sweet chilli, fish sauce, lime juice and sesame oil in a cup; mix and set aside.
- Drain noodles, refresh under cold water then drain well and place in a large bowl; pour over dressing and toss to combine.
- 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.
- Serve on plates and top each dish with crab meat.
- Garnish with coriander leaves and red chilli, if desired.
- 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.
- This dish is best eaten fresh.
- large heat proof bowl
- sharp knife
- chopping board
- large bowl
- plates/bowls for serving
Recipe from LiveLighter® campaign © State of Western Australia  reproduced with permission.