• 200 g dried rice vermicelli or bean thread noodles
  • 1 continental or 2 large Lebanese cucumber, halved lengthways
  • 1 red capsicum, deseeded, thinly sliced
  • 4 spring onions (including green tops), thinly sliced
  • 2 cups bean sprouts
  • 1/2 cup coriander leaves , roughly chopped
  • 250 g cooked crab meat
  • coriander leaves , extra, to serve
  • 1 red chilli, finely sliced, to serve (optional)
  • For the dressing:
  • 2 tbs fresh ginger, grated
  • 2 cloves garlic, crushed
  • 3 tbs sweet chilli sauce
  • 1 tbs fish sauce
  • 3 tbs fresh lime juice
  • 2 tsp sesame oil


  1. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften.
  2. Meanwhile, make the dressing by combining ginger, garlic, sweet chilli sauce, fish sauce, lime juice and sesame oil in a cup; mix and set aside.
  3. Drain noodles, refresh under cold water then drain well and place in a large bowl; pour over dressing and toss to combine.
  4. Using a teaspoon, discard seeds from cucumber then slice thinly on the diagonal and add to noodles along with capsicum, spring onions, beans sprouts and coriander. Mix to combine salad ingredients.
  5. Serve onto plates and top each dish with crab meat.
  6. Garnish with coriander leaves and red chilli, if desired.

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