Crab Noodle Bowl Food
CRAB NOODLE SALAD
This light and fresh salad teams sweet shellfish with coriander, mint and an Asian-style dressing made with tamari, a gluten-free alternative to soy sauce
Provided by Lucy O'Reilly
Categories Lunch
Time 15m
Number Of Ingredients 13
Steps:
- Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
- Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.
Nutrition Facts : Calories 249 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium
GARLIC AND CRAB NOODLES
Steps:
- Bring a large of salted water to a boil over high heat. Put a large skillet or wok over high heat and add the oil, garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
- Meanwhile, add the linguine to the boiling water. Add the crab to the hot wok and toss to coat in the garlic and ginger. Once the crab starts to turn color, add the soy sauce, sambal, black bean sauce and a ladle of pasta cooking water. Bring to a simmer and cook until it reduces and thickens slightly, 5 to 7 minutes.
- Drain the linguine, reserving about 1 cup of the cooking water, and add the pasta to the crab along with the parsley, honey and butter and toss to combine. Cook until thickened again, about 2 minutes. If the mixture seems dry, add more pasta water until it's saucy. Serve hot.
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