Crab noodle salad

• fine rice noodle↗100g g
• courgette↗½

  coarsely grated

• fresh white crabmeat↗100g g
• cucumber↗½

  halved lengthways, deseeded and thinly sliced

• small red chilli↗1

  deseeded and finely chopped

• spring onions↗4

  thinly sliced

• handful coriander

  leaves

• handful mint↗

  leaves, torn if large

• rice wine vinegar↗2 tbsp tbsp
• tamari↗2 tbsp tbsp

  (wheat-free alternative to soy sauce)

• toasted sesame oil↗1 tsp tsp
• soft brown sugar↗1 tsp tsp
• juice and zest 1 lime

  plus wedges to serve

Step-by-step instructions

1. 1

   Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.

2. 2

   Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.