perfect after a long day when you don’t feel like doing anything fiddly in the kitchen. It produces a fresh-tasting pretty dish speckled with bright green, red and pink. You can use any kind of crabmeat – fresh, chilled or tinned. The sauce is made by adding garlic, fresh chili and fresh herbs with dashes of vinegar, salt and sugar. If you don’t have noodles you could substitute spaghetti or linguine, allowing for a slightly longer cooking time.
8 small tomatoes
2 spring onions
4 garlic cloves
1 fresh red chili
Small bunch each of flat leaf parsley and dill, enough to make 2 tablespoons of each when fine chopped
2 dried egg noodle nests
100ml olive oil
½ teaspoon salt
½ teaspoon sugar
100ml cider vinegar (or white wine vinegar)
300g white crab meat
Lemon wedges to serve
Plunge the tomatoes into a jug of boiling water for 60 seconds. Cool them and slip the skins off. Slice each one in half. Fine chop the spring onion, having trimmed off the root. Reduce the garlic to a mush. Slit the chili, discard the seeds then fine chop it. Fine chop the parsley and the dill.
Put the nests of noodles into boiling water and let them rehydrate – follow the instructions on the packet but usually this will be no more than 5 minutes.
Meanwhile, warm the olive oil in a pan big enough to take all the sauce ingredients. Add the chili, tomato, garlic and spring onion and let it fry gently for about a minute. Add the salt, sugar and vinegar and let it all cook for another two minutes. Add the crabmeat, including any liquid that comes with it, keeping just enough heat under it to warm it through. Check the seasoning, adjusting it if necessary.
Drain the noodles and return them to the pan. Working quickly add the crab sauce to the noodles followed by the finely chopped herbs and mix it all gently and thoroughly.
Turn the noodles into warmed deep bowls with a wedge of lemon for each plate.