Crab and Rice Noodle Salad with Cucumber and Lime
Makes 1 serving

INGREDIENTS
120 g White crab meat (A tub of white meat from the chiller. Brown meat is richer and about double the calories. Cooked, as sold.)
120 g Cooked rice noodles (Cooked weight, after soaking.)
100 g Cucumber
40 g Radishes
20 g Spring onion
3 g Toasted sesame oil
1 tsp (5 g) Fish sauce
Juice of a lime Lime juice
Half a chilli, finely chopped Fresh red chilli
A handful Fresh coriander

METHOD
1. Whisk the lime juice, fish sauce, sesame oil and chilli.
2. Cut the cucumber into thin batons, slice the radishes and spring onion thinly, and toss them through the cold noodles with the dressing.
3. Pile the crab on top without mixing it in, so the lumps stay whole, and finish with the coriander.

Contains fish, crustaceans and sesame.

RECIPE NOTES
One of the lightest bowls in the set and it still has 24 g of protein, because white crab meat is nearly all protein and almost no fat.
The noodles and crab both eat well cold, so this packs well. Keep the dressing separate until lunch or the cucumber goes limp in the salt.

Full recipe: https://www.getfuel8.com/recipes/crab-rice-noodle-cucumber-lime
