Categories: August

Ingredients

• 2 bundles of stir-fry rice noodles
• bunch of spring onions, finely sliced
• 2 carrots, peeled and cut into very thin strips (or use a julienne peeler)
• handful of beansprouts
• 5 tbsp sweet chilli sauce
• juice of 1 lime
• 180g fresh white crabmeat, or 170g canned, drained
• handful of chopped mint

Directions

1. Put the noodles into a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to the bowl. Add the spring onions, carrots and beansprouts.

2. Mix together the chilli sauce and lime juice and season. Toss through the noodles with the crabmeat and the mint. Divide between 4 bowls to serve.

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