This is a great quick suppertime dish as the only cooking involved is boiling the rice noodles and cooking the sweetcorn. The other ingredients are warmed through by the hot noodles, making this a very easy dish to prepare. It’s also perfect at room temperature as a salad, which makes it great for summer parties and picnics.
Food focus – Crab is full of lean protein and minerals such as copper, selenium and zinc, in addition to being a good source of long chain omega-3 fatty acids. I got my crab meat from FishBox. Use the discount code for 50% off the price of your first subscription box, when you enter the code ‘UrbanKitchen1’.
Tips – If you receive a crab claw, wash and pop in a pan of boiling water and boil for about 10 –12 minutes. Cool and break open the claw with a hammer and remove the meat.
INGREDIENTS (serves 4 for a starter and 2 for a main course)
150g–200g freshly cooked crab meat
2 cobs of sweetcorn - kernels removed
Juice and zest of 2 limes
Juice of 1 lemon
1 clove of garlic - crushed
4 spring onions - finely chopped
1 red chilli - finely chopped
1 small handful of coriander - finely chopped
200g rice noodles
5 tsp extra virgin olive oil
Freshly ground black pepper
1 tsp sea salt
Prepare the dressing for the dish by combining the olive oil with the lemon and lime juices, lime zest, garlic, coriander, spring onions, chilli, salt and pepper in a screw-top jar.
Break up the crab meat and set aside.
Boil the noodles according to the instructions adding in the sweetcorn 5 minutes before the end of the cooking time.
Drain the rice noodles and sweetcorn and rinse through with warm water.
Toss the noodles and sweetcorn in the dressing and add the crab meat before serving.