Crab and Chilli Noodles with Red Chicory and Broad Bean Salad
Servings Prep Time
4people 45minutes
Cook Time
Servings Prep Time
4people 45minutes
Cook Time
Crab and Chilli Noodles
  • 4 spring onionsfinely sliced
  • 3cloves crushed garlic
  • 2 red chilliesfinely sliced (deseeded if you like it mild)
  • 400grammes white crab meator 3 x 200g tins well drained
  • 3tbsp lime juicefreshly squeezed
  • 3tsp lime zestfreshly grated
  • 1tsp caster sugar
  • 2tsp sambal oelek
  • 350grammes wholewheat noodles
  • 1tsp sesame oil
  • 2tbsp sweet chill sauce
  • 4tbsp fresh coriander leavesfinely chopped
Red Chicory and Broad Bean Salad
  • 500grammes frozen baby broad beans
  • 3-4heads red chicorytrimmed and separated into leaves
  • 50grammes Pecorino cheesefinely pared
  • 1/2small red onionpeeled and thinly sliced
  • 25grammes hazelnutsroasted and chopped (can buy pre-prepared from bakery section)
  • 2tsp raspberry vinegar
  • 1/2tsp runny honey
  • 2tbsp hazelnut oilnot always easy to find- walnut or rapeseed oil is fine
  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.
  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.