A quick, easy and healthy dinner that doesn’t scrimp on the flavour. (cooking and prep: 10-15 mins) 


  • 400g rice noodles
  • 1 can of shredded crab meat (drained)
  • 4 salad onions (diced)
  • 2tbsp vegetable oil
  • 1tbsp sesame oil
  • 1tbsp mirin or white wine vinegar
  • 1tbsp dark soy sauce
  • 2tsp chopped ginger
  • 2tsp garlic paste
  • 1/2 finely chopped red chilli
  • a handful of crushed roasted peanuts
  • coriander leaves to taste


  • Boil your kettle, place the noodles in a bowl and cover with the boiling water. Follow noodle pack for timing. Drain noodles.
  • Heat a wok or large frying pan. Add your vegetable oil, ginger, garlic paste and chilli. Stir-fry for a one minute.
  • Add the crabmeat and stir-fry for a further 2 minutes.
  • Add and mix through the noodles.
  • Add the mirin/white wine vinegar, soy sauce and sesame oil, stir-fry for another 1 minute.
  • Plate up the dish into two bowls and top with the coriander and crushed roasted peanuts.



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