RECIPE: Cold Kentish Crab Noodle Salad
Food influencer Ella Kitto whips up a speedy, fresh Kentish lunch
Cold Kentish Crab Noodle Salad
This is a lovely light, zesty dish that’s perfect for a working-from-home lunch or speedy dinner for a busy mid-week evening meal.
I’ve stuck to seasonal Kent vegetables here, but you could add anything that’s lurking in the depths of your veg drawer into this!
INGREDIENTS
[Serves 2]
200g noodles
1 dressed crab (I use Dungeoness Fish, via Kent Veg Box)
10 radishes, thinly sliced
1/3 cucumber, cut into little chunks
1 small bunch spring onions, chopped
1 apple, cored and thinly sliced
Handful of fresh mint leaves, removed from stalks and roughly chopped
1 fresh red chilli, de-seeded and finely chopped
1 tbsp oil (I use the Kentish Oils Basil Rapeseed Oil)
1/2 tbsp fish sauce
Juice of one lime
Salt and pepper, to taste
2 tsp sesame seeds (optional)
Extra chopped chilli and lime segments (optional)
METHOD
Cook the noodles to the packet instructions. Once cooked, immediately remove from the heat and blanch in cold water, drain and set aside in a large bowl.
Prepare your dressing by adding the oil, fish sauce, lime juice and chopped chilli together and whisking to emulsify. Season to taste and set aside.
Ensuring the noodles are cold, add the brown crab meat and mix until the noodles are coated.
Add the radishes, cucumber, spring onion, mint leaves and crumbled white crab meat to the bowl and then the dressing. Gently mix until the ingredients are evenly distributed.
Serve the noodles in bowls and sprinkle with the sesame seeds. Add extra chilli and lime, if using.
Enjoy!
ABOUT ELLA KITO
Ella Kitto is a content creator based in north-west Kent. She has a passion for local, seasonal produce and supporting small artisan producers.
She loves cooking, eating and creating colourful tablescapes and enjoys a windswept walk, keeping her eyes peeled for wildlife and forageable additions to her culinary creations. At the weekends, Ella creates recipes for Kent Veg Box, inspiring people to use seasonal produce creatively. During the week she is the marketing and content manager for the Quality Food Awards.
