Crab and Chilli Noodles with Red Chicory and Broad Bean Salad
Crab and Chilli Noodles
finely sliced (deseeded if you like it mild)
white crab meat
or 3 x 200g tins well drained
sweet chill sauce
fresh coriander leaves
Red Chicory and Broad Bean Salad
frozen baby broad beans
trimmed and separated into leaves
peeled and thinly sliced
roasted and chopped (can buy pre-prepared from bakery section)
not always easy to find- walnut or rapeseed oil is fine
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.
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.
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.
Drain noodles well, return to the large pan and toss with the sesame oil and sweet chilli sauce.
Add the crab mixture and coriander to the noodles and stirring gently until well distributed.
Boil the frozen broad beans in salted water for 3 minutes, drain and immediately refresh in cold water. Drain again.
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!
Prepare the chicory and add to the beans, mixing through with your hands.
Whisk the vinegar, honey and oil together with a little seasoning, and pour half into bean and chicory bowl.
Work dressing through with your hands and transfer dressed beans and chicory to a serving platter.
Sprinkle over onion slices, nuts and cheese and drizzle over remaining dressing.