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.


  • 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


  • 1.

    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.

  • 2.

    Japanese style pickled radishes:

  • 3.

    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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