Vietnamese Crab Noodle Salad
- 200g rice noodles
- 1⁄2 cucumber, halved lengthways
- 150g cooked crabmeat
- 1 red capsicum/pepper, thinly sliced
- 6 spring onions, thinly sliced
- 1 small carrot, cut into matchsticks
- 1 red chilli, finely chopped
- 1 small bunch each of coriander and mint, chopped
- 3cm piece of ginger, grated
- 1 crushed garlic clove
- 30g salted peanuts, chopped
- Salt and pepper
- 3 tbsp Thai fish sauce
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 1 tbsp sesame oil
- Cook the rice noodles until al dente, then drain and rinse in cold water. Scoop out the cucumber seeds with a spoon, and then thinly slice the cucumber. Tip both into a salad bowl, along with the remaining salad ingredients. Season well, and toss together.
- Make the dressing by mixing the ingredients in a small bowl. Scatter all over the salad, and share with friends.
30 mins
2 serving