Asian glass noodle salad with crab

Actually, it was supposed to be a casserole.

Then suddenly there were glass noodles, limes and crab on the countertop – and suddenly it became an Asian glass noodle salad.

Kitty calls it kitchen diplomacy: simply doing what the fridge dictates.

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Ingredients

• 200 g glass noodles

• 200 g sugar snap peas

• 250 g carrots

• ½ bunch of radishes

• 2 chili peppers

• 1 garlic clove

• 1 tsp honey

• ½ lime (juice and zest)

• 2 tbsp fish sauce

• 1 tbsp sesame oil

• 2 tbsp light soy sauce

• 225 g crab (peeled)

• Sunflower oil for frying

• Fresh coriander for garnishing

  
  

preparation

1. Cook glass noodles according to package instructions

2. Cool and quench.

3. Cut the sugar snap peas into fine strips, grate or chop the carrots, and finely chop the radishes and chili.

4. Finely chop the garlic

5. Mix honey, lime juice and zest, fish sauce, sesame oil and soy sauce.

6. Fry the crabs in a little oil for 2–3 minutes

7. Add marinade

8. Bring to a boil briefly.

9. Mix glass noodles with vegetables, shrimp and marinade.

10. Sprinkle with fresh coriander and serve.

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Recipe for: 4 servings

Preparation time: approx. 30 - 40 minutes

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