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    Vietnamese-style Crab & Pomelo Noodles

    A fabulous combination of soft, comforting noodles bound together with an incredibly complex sweet-sour-citrus dressing.

    Difficulty

    Medium

    Serves

    2

    Prep Time

    25 mins

    Cooking Time

    5 mins

    Although there are a lot of ingredients here, this comes together very quickly. Despite its simplicity, it’s guaranteed to impress whoever you decide to share it with (if you can bear to…I’d recommend just making it for yourself and having leftovers for lunch…), with those beautiful colours, textures and fabulously complex and unusual flavours. If you’re a keen experimenter with Asian flavours, this should be right up your street. If you’re new to them, there’s no better introduction than this dish.

    Here's what you'll need...

    For the dressing:

    • 2 tbsp grated fresh galangal or ginger
    • Juice of 2 limes
    • 1 tbsp yuzu juice (or substitute with grapefruit juice/more lime juice)
    • 1 tbsp rapeseed oil
    • 2 tbsp light brown sugar
    • 2 tsp tamarind paste
    • 2 tsp soy sauce
    • ½ tsp salt
    • 150g glass noodles or thin rice noodles
    • 1 red chilli
    • 2 spring onions
    • 3 tbsp finely chopped fresh coriander
    • ¼ pomelo, or 1 grapefruit
    • 1 tbsp rapeseed oil
    • 3 cloves garlic, crushed
    • 150g cooked edamame beans
    • Meat from 1 dressed crab
    • 3 tbsp sesame seeds, toasted
    • 1 tbsp yuzu juice (optional)
    • Lime wedges, to serve

    Here's how it's done...

    Step 1

    First, make the dressing. Whisk together all the ingredients in a small bowl, and taste – you might want it a little sweeter/sourer/saltier, so adjust to taste.

    Step 2

    Put the glass noodles in a large bowl and pour over enough hot (but not boiling) water to cover. Leave for a couple of minutes, until they are softened but not soggy, then drain in a sieve and rinse under cold water. Drain again, then put the noodles in a sieve on a tea towel to dry out a little.

    Step 3

    Deseed and finely chop the chilli and spring onions, and put aside in a small bowl with the coriander. Cut the skin off the pomelo quarter and use your fingers to separate the flesh from the pithy membranes and tear it into small chunks (if using a grapefruit, cut off the skin and use a sharp serrated knife to separate the segments from the pith).

    Step 4

    Heat the oil in a large non-stick frying pan and add the garlic. Cook over a medium heat until it just turns golden, then turn off the heat. Add the noodles to the pan with the dressing, chilli, spring onions, coriander, pomelo\grapefruit, edamame beans and crab meat. Toss well to combine everything, then turn the heat on again just to warm everything through gently.

    Step 5

    Divide between two bowls, drizzle with the yuzu, if using, sprinkle with the sesame seeds and serve with lime to squeeze over.

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