Coconut Crab Noodle Pot

Cooking time
Serves1 person
Gluten-free diets

A portable noodle pot to take as a lunch that is quick and easy to prepare.


  • ¼ chilli
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tbsp peanut butter
  • 1 white crab
  • A head of spring greens or cavolo nero, shredded
  • A handful of coriander
  • 2 tsp tamari
  • ¼ vegetable stock cube
  • ½ bundle of Thai rice noodles
  • 200ml coconut milk
  • 1 lime, squeezed
  • 300ml boiling water

Prep: 15 mins | Cook: 8 mins

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1. Chop ¼ chilli. Grate 1 tsp turmeric and 1 tbsp ginger. Add to the jar with 1 tbsp peanut butter, white crab, shredded cavolo nero or spring greens, coriander, 2 tsp tamari and ¼ veg stock cube.
2. Put 200ml coconut milk and some lime juice in a second pot. Add 300ml boiling water to the noodles. Stir in the coconut milk. Cover for 8 mins. Season, stir and eat immediately.
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