Rice noodles and Crab Recipes

I will not lie, crab is probably my favorite dish, hands down. It's just something about the juicy sweet meet in seafood that I simply can not get enough of. Add to that the fact that it is a very versatile proteins and can be used on all types of cuisine from Asia to South Western, I'll never give it up.

Did you know: Rice noodles are noodles made ​​simply of rice and water. Mainly used in Asian cooking, they have a sticky consistency and sometimes dry. They are gluten free and relatively low calorie, so they are good for people with special diets.



Ingredients:

• 2 bunches of stir-fry rice noodles
• Bunch scallions
• 2 carrots
• Handful of bean sprouts
• 5 tablespoons sweet chili sauce
• Juice of 1 lime
• 180g fresh white crab meat or 170g can white crab meat, drained
• Handful of chopped mint

Directions:

• Put rice noodles in a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to bowl.
• Finely slice spring onions and slice the carrots into very thin strips (or use a julienne peeler). Add to noodles with bean sprouts. Mix the sweet chilli sauce and lime juice together and season to taste. Toss the noodles with crab meat and chopped mint.
• Divide between 4 bowls or plates to serve.