Crab and Chilli Noodles with Red Chicory and Broad Bean Salad

This recipe is packed with the Asian flavours of chilli, lime and coriander, and so it tastes delicious even if you are not able to buy fresh white crab meat. I generally use tinned crab, and have never received any complaints! I always serve this with a Red Chicory and Broad Bean Salad, the colours and textures of which perfectly compliment the noodle dish and which (more importantly) boosts the protein, fibre and vitamin content of the meal, which is of itself rather lacking in vegetables. I use wholewheat noodles to add extra fibre and it eats just as well as with the refined varieties. Add more chillies and/or sambal oelek if you like it really hot: these days you will find the Indonesian chilli paste, sambal oelek, in most supermarkets.

Crab and Chilli Noodles with Red Chicory and Broad Bean Salad
Crab and Chilli Noodles with Red Chicory and Broad Bean Salad
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
10 minutes
Crab and Chilli Noodles with Red Chicory and Broad Bean Salad
Crab and Chilli Noodles with Red Chicory and Broad Bean Salad
Print Recipe
Servings Prep Time
4 people 45 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
10 minutes
Ingredients
Crab and Chilli Noodles
  • 4 spring onions finely sliced
  • 3 cloves crushed garlic
  • 2 red chillies finely sliced (deseeded if you like it mild)
  • 400 grammes white crab meat or 3 x 200g tins well drained
  • 3 tbsp lime juice freshly squeezed
  • 3 tsp lime zest freshly grated
  • 1 tsp caster sugar
  • 2 tsp sambal oelek
  • 350 grammes wholewheat noodles
  • 1 tsp sesame oil
  • 2 tbsp sweet chill sauce
  • 4 tbsp fresh coriander leaves finely chopped
Red Chicory and Broad Bean Salad
  • 500 grammes frozen baby broad beans
  • 3-4 heads red chicory trimmed and separated into leaves
  • 50 grammes Pecorino cheese finely pared
  • 1/2 small red onion peeled and thinly sliced
  • 25 grammes hazelnuts roasted and chopped (can buy pre-prepared from bakery section)
  • 2 tsp raspberry vinegar
  • 1/2 tsp runny honey
  • 2 tbsp hazelnut oil not always easy to find- walnut or rapeseed oil is fine
Instructions
Noodles
  1. Cover the base of a small pan with fry light and bring to a medium heat before adding the spring onion, garlic and chillies and frying for 2-3 minutes.
  2. Add the crab, lime zest and juice, sugar and sambal oelek. Stir gently to avoid breaking up the crab meat too much and leave to heat through on low while you cook the noodles.
  3. Cook the noodles in a large pan of salted water, as per the instructions on the packet: generally 6 minutes for wholewheat, half that for refined.
  4. Drain noodles well, return to the large pan and toss with the sesame oil and sweet chilli sauce.
  5. Add the crab mixture and coriander to the noodles and stirring gently until well distributed.
Salad
  1. Boil the frozen broad beans in salted water for 3 minutes, drain and immediately refresh in cold water. Drain again.
  2. Slip the beans out of their tough outer shells and place in a large bowl. This is the most time consuming element of the whole dish...get the family or friends involved!
  3. Prepare the chicory and add to the beans, mixing through with your hands.
  4. Whisk the vinegar, honey and oil together with a little seasoning, and pour half into bean and chicory bowl.
  5. Work dressing through with your hands and transfer dressed beans and chicory to a serving platter.
  6. Sprinkle over onion slices, nuts and cheese and drizzle over remaining dressing.
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