Soba Noodle and Crab Salad | Lunch Recipes | Woman & Home
This crab noodle salad is a great summer dish and brilliant as a dinner party starter too
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Cooking tools:
- Kitchen scale
- Stove
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Wooden spoon
- Plate
- Serving platter
- Tongs
- Fine-mesh sieve
- Kitchen towel
Ingredients
- 100g (4oz) soba noodles
- a little sesame oil
- 50g (2oz) soya beans (Bird’s Eye, from the freezer section)
- ½ cucumber, peeled, deseeded and cut into batons
- 1 green papaya or green mango*, peeled and cut into batons
- 225g (8oz) fresh white crab meat (or king prawns)
- fresh coriander and lime wedges, to serve
- 2 to 3 fat chillies**, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 1tbsp sugar
- 1tbsp red wine vinegar
- 1tbsp Thai fish sauce
- 3tbsp groundnut or sunflower oil
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