Vietnamese Crab and Noodle Salad | Crab Recipes | Tesco Real Food

Ingredients

• 2 nests vermicelli rice noodles
• 145g tin Kingfisher jumbo crab meat, drained
• 1 cucumber, peeled into ribbons, core discarded
• 1 large carrot, peeled and coarsely grated
• ½ x 240g pack radishes, sliced
• 4 spring onions, trimmed and finely sliced
• 15g fresh mint or coriander, leaves only, chopped
• 1 tbsp dry-roasted peanuts, roughly chopped (optional)
• 1 red chilli, finely sliced
• 3cm piece ginger, peeled and grated
• 2 tbsp soy sauce
• 1 tsp fish sauce (optional)
• 2 limes, 1 juiced, ½ zested (cut the remainder into wedges to serve)
• 1 tsp soft light brown sugar