120g white meat from a brown crab
300g long flat rice noodles
2 tbsp vegetable oil
4 spring onions, finely sliced
2 tsp finely diced ginger
2 tsp garlic puree
1 tsp sliced chilli
1 tbsp mirin
1 tbsp reduced-salt soy sauce
1 tbsp sesame oil
40g unsalted cashew nuts
Generous handful coriander leaves
1. Put the rice noodles in a bowl and pour over boiling water to cover. Soak for 4-5 minutes, or until the noodles are soft. Drain and set aside.
2. Heat the vegetable oil in a wok and add the ginger, spring onion, garlic puree, and chilli, and stir for 1 minute before adding the crab meat and noodles. Toss well and cook for 2 minutes.
3. Add the mirin, soy sauce and sesame oil, cook for a further 1 minutes, then remove from the heat and serve topped with the cashew nuts and coriander leaves.