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Ingredients
Method
- 2 bundles of stir-fry rice noodles
- Bunch of spring onions, chopped
- 2 carrots, cut into matchsticks
- Handful of bean sprouts
- 5 tbsp Thai sweet chilli sauce
- 1 lime, juice only
- 180g white crabmeat
- Handful of chopped mint
- Pop the noodles in a large bowl and cover with boiling water. Set aside until softened, then drain and return to the bowl. Add the vegetables to the noodles and mix.
- Mix the chilli sauce and lime juice together, and season well. Toss through the noodles with the crab meat and chopped mint leaves. Divide between 4 bowls and serve.
15 mins
4 serving
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