Chilli crab & sweetcorn noodles

Name: Chilli crab & sweetcorn noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 180 g pack (2 nests) dried, flat rice noodles; 2 tsp sriracha; 1 tbsp light soy sauce; ½ lemon, juice; 1 pinch ground white pepper, or to taste; 1 tbsp sunflower oil; 2 clove/s garlic, finely chopped; 2½ cm piece ginger, finely grated; 1 red chilli, deseeded and sliced; 250 g pack green pak choi, cut into 1cm slices; 195 g can Essential Sweetcorn, drained; 100 g pack Seafood & Eat It Fifty Fifty Crab; 2 salad onions, thinly sliced; 1 tsp Cooks' Ingredients Black Sesame Seeds

Crab and sweetcorn are a classic pairing that work together beautifully in this speedy rice noodle stir fry.

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HealthyLow in saturated fatHigh fibreHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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½ x 180g pack (2 nests) dried, flat rice noodles
2 tsp sriracha
1 tbsp light soy sauce
½ lemon, juice
1 pinch ground white pepper, or to taste
1 tbsp sunflower oil
2 clove/s garlic, finely chopped
2½ cm piece ginger, finely grated
1 red chilli, deseeded and sliced
250g pack green pak choi, cut into 1cm slices
195g can Essential Sweetcorn, drained
100g pack Seafood & Eat It Fifty Fifty Crab
2 salad onions, thinly sliced
1 tsp Cooks' Ingredients Black Sesame Seeds

Place the noodles in a heatproof bowl and cover with a kettleful of boiling water. Set aside for 3 minutes until softened, then drain and cool under cold water.
Meanwhile, mix together the sriracha, soy, lemon juice, white pepper and 2 tbsp water.
Heat the oil in a wok or large frying pan, then cook the garlic, ginger and chilli for 2 minutes. Add the pak choi and stir for 2 minutes more until wilted.
Add the noodles, sweetcorn, crab, salad onions and sauce to the pan and cook for 2-3 minutes, stirring gently, until piping hot. Check the seasoning and sprinkle with the sesame seeds to serve.