Cornish Crab Noodle Salad

Chef, author and food photographer James Strawbridge has the perfect Summer recipe for this delicious Cornish Crab Noodle Salad.

Ingredients – Serves 2

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

Method

Step 1
Boil your noodles for 2-3 mins and then rinse well under running water.

Step 2
In a large bowl, make your dressing by whisking the chopped chilli, garlic, sesame, shichimi, rice vinegar and oil together.

Step 3
Flake in your handpicked Cornish White Crab Meat and add to the chilli dressing, mixing it in.

Step 4
Combine the chilli crab with your raw vegetables and cooked noodles.

Step 5
Season the entire salad with soy sauce and finish with lime juice.

 

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Shop Ingredients

W Harvey & Sons handpicked Cornish White Crab Meat

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With thanks to James Strawbridge

These recipes have been created by James Strawbridge, chef, author and food photographer

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