This warm, Asian-style salad celebrates the flavour of white crab meat. Freshly cooked crab claws are best, but canned or frozen crab meat is good too
500g dried egg noodles
4 garlic cloves, chopped 30g chunk fresh ginger, skinned and shredded 2 onions, sliced 50g samphire, washed 1 red pepper, seeded and thinly sliced 240g cooked white crab meat (6-8 claws)
2 tbsp ginger syrup (from jar of preserved ginger)
4 tbsp fish stock or cider 4 tsp dark sesame oil 4 tsp sesame seeds, toasted
Step 1) Begin by rehydrating the egg noodles, following the instructions on the pack.
Step 2) Stir-fry the garlic, ginger, onions, samphire and pepper in a wok for 1 minute to wilt them, then sprinkle the crab meat on top. Drizzle over the ginger syrup, stock and sesame oil. Cover the wok with a lid and leave to steam, without stirring, for 2 minutes on a medium heat.
Step 3) Serve the crab mixture on top of the noodles, drizzling the gingery liquid over evenly, then sprinkle on toasted sesame seeds before serving.