Ingredients
- 200 g dried rice vermicelli or bean thread noodles
- 1 continental or 2 large Lebanese cucumber, halved lengthways
- 1 red capsicum, deseeded, thinly sliced
- 4 spring onions (including green tops), thinly sliced
- 2 cups bean sprouts
- 1/2 cup coriander leaves , roughly chopped
- 250 g cooked crab meat
- coriander leaves , extra, to serve
- 1 red chilli, finely sliced, to serve (optional)
- For the dressing:
- 2 tbs fresh ginger, grated
- 2 cloves garlic, crushed
- 3 tbs sweet chilli sauce
- 1 tbs fish sauce
- 3 tbs fresh lime juice
- 2 tsp sesame oil
Method
- Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften.
- Meanwhile, make the dressing by combining ginger, garlic, sweet chilli sauce, fish sauce, lime juice and sesame oil in a cup; mix and set aside.
- Drain noodles, refresh under cold water then drain well and place in a large bowl; pour over dressing and toss to combine.
- Using a teaspoon, discard seeds from cucumber then slice thinly on the diagonal and add to noodles along with capsicum, spring onions, beans sprouts and coriander. Mix to combine salad ingredients.
- Serve onto plates and top each dish with crab meat.
- Garnish with coriander leaves and red chilli, if desired.
Variations
- Brown rice vermicelli contains more fibre than the white version. If unavailable, use rice stick noodles or vermicelli.
- Include other salad ingredients such as sliced red onion, shredded Chinese cabbage, julienned carrot, snow pea sprouts, halved cherry tomatoes, baby spinach leaves or mixed salad greens.
- Substitute crab meat with a shredded cooked skinless chicken breast or 250g peeled, cooked prawns.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1266 kJ | 337 kJ |
| Protein | 16.1 g | 4.3 g |
| Fat, total | 4.1 g | 1.1 g |
| — saturated | 0.5 g | 0.1 g |
| Carbohydrate | 46.5 g | 12.4 g |
| — sugars | 7.8 g | 2.1 g |
| Sodium | 982 mg | 261 mg |
| Fibre | 5.5 g | 1.5 g |
Member comments & rating
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Comments (1)
-
Fresh, tasty, healthy. Ticks all the boxes. I made this with chicken and it was delicious. I made a vegetarian version for a party and it was a hit!
Mias Mum
Posted on: 16 Mar 15
Rating (0 ratings)
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