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Crab, mango, basil and coriander noodles

Name: Crab, mango, basil and coriander noodles
Yield: Serves 4
Ingredients: 200g ribbon rice noodles (we like Thai Taste); 1 large, very ripe mango; Large bunch fresh Thai basil (or regular basil); Large bunch fresh coriander; 100g fresh white crabmeat (see our how-to video below); 4 tbsp salted peanuts; For the dressing; 2 tbsp fish sauce; 1 tbsp rice vinegar; ½ tsp granulated sugar; Juice 1 lime, plus wedges to serve

Published: 31 Jul 14
Updated: 18 Mar 24

This low-fat recipe, made with crab, mango and rice noodles, is packed with flavour and requires little effort.

Easy
August 2014

Test kitchen approved

Serves 4
Hands-on time 30 minutes

This low-fat recipe, made with crab, mango and rice noodles, is packed with flavour and requires little effort.

Nutrition: per serving

Calories: 342kcals
Fat: 9.6g (1.6g saturated)
Protein: 12.3g
Carbohydrates: 48g (8.3g sugars)
Fibre: 2.9g
Salt: 0.6g

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Ingredients

200g ribbon rice noodles (we like Thai Taste)
1 large, very ripe mango
Large bunch fresh Thai basil (or regular basil)
Large bunch fresh coriander
100g fresh white crabmeat (see our how-to video below)
4 tbsp salted peanuts

For the dressing

2 tbsp fish sauce
1 tbsp rice vinegar
½ tsp granulated sugar
Juice 1 lime, plus wedges to serve

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Method

Bring a kettle of water to the boil. Put the noodles in a large bowl and cover with plenty of freshly boiled water. Leave for 20 minutes, stirring now and then. Drain, then rinse under warm water to remove the starch. Drain and set aside in the bowl.
For the dressing, whisk all the ingredients in a small bowl.
Slice the ‘cheeks’ off the mango, score the flesh into slim wedges, then scoop them out, discarding the skins.

Chop the herbs, setting aside a few whole leaves. Toss the chopped herbs through the noodles with the mango, crabmeat and dressing, then divide among plates. Chop the peanuts, then scatter over the noodles with the reserved herbs. Serve with lime wedges and sliced chilli, if you like.