Vietnamese Crab Noodle Salad - Fresh, Hot, Spicy and Sweet
This recipe will please all your senses
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Grater
- Microplane
- Measuring spoon
- Kitchen scale
- Can opener
- Plate
Ingredients
- 2 nests vermicelli noodles
- Fresh dressed crab or a 145g tin of jumbo crab meat, drained
- 1 cucumber peeled into ribbons
- 1 lge carrot, peeled and coarsely grated
- 120g radishes, sliced
- 4 spring onions, trimmed and finely sliced
- 15g fresh mint or coriander leaves, chopped
- 1 tbsp roughly chopped dry roasted peanuts
- 1 red chilli, finely sliced
- 3cm peeled and grated ginger
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 limes (zested and juiced)
- 1 tsp soft brown sugar
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