Fill and boil your kettle. Pop 2 bundles of noodles into large dish or bowl, cover with hot water from the kettle and set aside to soak for 5-8 mins. After 5 mins, bite into a noodle – it should be tender, with no chalkiness in the middle. Soak for a few more mins if needed.

While the noodles soak, slice the kale leaves off their cores, then finely shred the leaves. Trim and peel the carrot, then use your peeler, peel ribbons off the carrot, turning it as you go. When you get to the core, finely slice it.

Halve the chilli and flick out the seeds for less heat (you can save them to add to the dish later if you want to add a kick). Peel and finely chop the garlic. Roughly chop the coriander leaves and stalks.

Check the noodles if you haven't already. If they're tender all the way through, drain, rinse with cold water and set them aside. Tip the crab into a small bowl. Grate in the lemon zest and the squeeze a little juice. Mix in a pinch of salt and pepper, then set aside.

Warm a wok or frying pan on a high heat for 1 min, then pour in 1 tbsp oil. Add the kale and carrot and stir fry for 2-3 mins till starting to soften a little. Add the chilli, garlic and half the coriander and stir fry for 1 min.

Tip the noodles into the pan along with the lemon dressed crab and toss together for 1-2 mins to warm everything through. Taste and add more lemon juice if you think it needs it.

Divide the crab noodles between 2 warm plates. Garnish with the remaining coriander to serve.