Coconut Crab Noodle Pot

Cooking time
Serves1 person
Gluten-free diets
Coconut Crab Noodle Pot

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

1 rating


  • ¼ chilli
  • 1cm chunk of fresh turmeric
  • 2cm chunk of fresh ginger
  • 1 tbsp smooth peanut butter
  • 100g white crab meat
  • A few spring green or cavolo nero leaves, shredded
  • 1 carrot, peeled and thinly sliced into ribbons
  • A handful of coriander leaves
  • 2 tsp tamari
  • ¼ vegetable stock cube
  • 200ml coconut milk
  • Juice of 1 lime
  • ½ bundle of Thai rice noodles

Prep: 15 mins | Cook: 8-10 mins

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1. Finely slice or chop the chunk of chilli. Grate the turmeric and ginger. Add to a 500ml heatproof jar jar with the peanut butter, white crab, shredded cavolo nero or spring greens, carrot ribbons, coriander and tamari. Crumble in ¼ vegetable stock cube. You can seal this and set aside till you're ready to make your lunch.
2. To cook the noodles, pour the coconut milk and lime juice into a heatproof jug or bowl. Half-fill and boil your kettle, then pour in 300ml hot water into the coconut milk and stir to mix. Pour into the jar and break in the noodles. Stir and cover the jar with the lid, then set aside for 8-10 mins till the noodles have softened. Serve straight away.
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