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Fresh Crab with Ginger, Red Chilli and Green Tea Noodles

The beauty of this dish is that you hardly have to do any cooking. It is a simple assembly job, with clean, cooling, delicious flavours for the summer months.

Serves 4

Ingredients

400g green tea noodles
1tsp sesame oil
200g fresh crab meat
2tbsp fresh ginger
2tbsp fresh spring onion
2tsp fresh red chilli
4cups cha soba sauce, green tea sauce
2tbsp nori, finely sliced
Twist of lime to serve
Japanese style pickled radishes :
sherry vinegar
Brown sugar
Star anise

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Method

Boil the noodles in salted boiling water, for about 2 minutes. Drain and cool the noodles in iced water. Once they are cold, drain and coat with a little bit of sesame oil. Refrigerate for a few hours. Cut the top and tail of the leg with scissors and cut along the length of the leg. Pry the shell open and remove the meat. Soak the crab meat in a little of the cha soba sauce. For about a minute or 2. Finely slice the ginger, spring onion and red chilli.
Japanese style pickled radishes:
Trim the radish and score across the base. Bring the vinegar to the boil to dissolve the sugar, add the radishes and allow the liquid to cool, letting the spices infuse the radish.

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