- 2 tbsp brown rice vinegar
- 1 tbsp Worcester sauce
- 1 tsp caster sugar
- A thumb of ginger
- 1 garlic clove
- 1 carrot
- 1 leek
- A head of broccoli
- 2 bundles of Thai brown rice noodles
- 100g white crab meat
- Sea salt
- 2 tsp olive, sunflower or coconut oil
- 1.
Put a large pan of salted water on to boil. Pour 2 tbsp brown rice vinegar and 1 tbsp Worcester sauce into a bowl. Stir in 1 tsp sugar with a pinch of salt till they start to dissolve. Peel and grate in the ginger and garlic. Give it a good stir to mix.
- 2.
Trim and peel the carrot. Finely slice it into batons. Trim the root and top 3cm off the leek. Slice a cross in the top of it and open it out to rinse out any grit. Finely slice it. Break the broccoli into small florets. Finely slice the stalk.
- 3.
Warm a deep frying pan or wok over a high heat for 2 mins. Add 2 tsp oil with the carrot, leek and broccoli. Stir fry for 5-8 mins till the veg just start to soften.
- 4.
The water in the pan should be boiling while you stir fry the veg, so add 2 bundles of the noodles and simmer for 3 mins. Drain the noodles, reserving a cup of the cooking water.
- 5.
Add the crab meat to the veg and pour in the gingery vinegar mixture. Add a splash of the noodle water. Stir fry for 3-5 mins to warm everything through. Take off the heat. Taste and add a pinch of salt if you think it needs it.
- 6.
Tip the noodles into the pan and use 2 forks to pick up and drop everything together to mix them all up. If it seems a bit dry, add a splash more of the noodle water. Divide the crab noodles between 2 warm bowls or plates and serve straight away.
- 7.
- 8.
- Tip
Use your noodles
You can cook all the noodles and use them in this dish for an extra large serving (this will affect the nutritional information) or try making a minestrone with an Asian twist. Sweat veg, such as leeks, carrots, celery, peppers and tomatoes till soft, then stir in plenty of vegetable stock and drop in a star anise. Add a spoonful of Worcester sauce and break in the spare bundle of noodles. Stir in shredded greens, like cabbage or pak choi, and simmer till the cabbage and noodles are soft.