- 110g/4oz thin rice noodles
- 150g/5½oz white crabmeat
- 2 tbsp smooth peanut butter
- 1 clove garlic, crushed
- 1 tsp French mustard
- 2 tbsp white wine vinegar
- 1 tbsp light soy sauce
- 6 spring onions, chopped
- 4 tbsp groundnut oil
- Pour boiling water onto the noodles in a heat-proof bowl and leave to stand for 15 minutes (or cook according to packet instructions).
- Once cool, strain the noodles and cut into 15cm/6in lengths and leave to drain.
- Check the crab meat for pieces of shell, removing any pieces found, and put to one side.
- Mix the peanut butter, garlic and mustard together.
- Add the vinegar, soy, spring onions and oil.
- Add the noodles and mix together well.
- To serve, place the dressed noodles into bowls, sprinkle with crab meat and serve.