150g handpicked Cornish White Crab Meat
2 blocks of vermicelli rice noodles
1 red chilli, deseeded and finely diced
2 cloves of garlic, sliced
1 tsp sesame seeds
1 tsp shichimi togarashi
1 tbsp sesame oil
1 tsp mirin or rice vinegar
100g edamame beans
¼ broccoli, florets
4 spring onions, finely sliced
Handful of sugar snap peas and samphire
2 tbsp soy sauce
Juice of 1 lime
Boil your noodles for 2-3 mins and then rinse well under running water.
In a large bowl, make your dressing by whisking the chopped chilli, garlic, sesame, shichimi, rice vinegar and oil together.
Flake in your handpicked Cornish White Crab Meat and add to the chilli dressing, mixing it in.
Combine the chilli crab with your raw vegetables and cooked noodles.
Season the entire salad with soy sauce and finish with lime juice.
These recipes have been created by James Strawbridge, chef, author and food photographer
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