Special Diet

  • 200 g (7 oz) rice noodles
  • 1 bunch spring onions, finely sliced
  • 1.5 cm (¾ inch) piece fresh root ginger, grated
  • 1 garlic clove, finely sliced
  • 1 red chilli, finely chopped
  • 2 tablespoons chopped coriander
  • 1 tablespoon chopped mint
  • ¼ cucumber, cut into fine matchsticks
  • 2 x 175 g (6 oz) cans crabmeat, drained, or 300 g (10 oz) fresh white crabmeat
  • 1 tablespoon sesame oil
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon Thai fish sauce
  • 16 Chinese pancakes or Vietnamese ricepaper wrappers

Cook the rice noodles according to the packet instructions. Drain, then refresh under cold running water.

Mix together all the other ingredients, except the pancakes or ricepaper wrappers, in a large bowl. Add the noodles and toss to mix. Cover and set aside for 10 minutes to allow the flavours to develop, then transfer to a serving dish.

To serve, let people take a pancake or ricepaper wrapper, top with some of the crab and noodle mixture, roll up and enjoy.

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