Soba Noodle and Crab Salad Recipe

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serves: 2 as a main course
Prep: 15 min
Cooking: 10 min

Nutrition per portion

Calories 572 kCal 29%
Fat 25g 36%
  -  Saturates 3g 15%


  • 100g (4oz) soba noodles
  • a little sesame oil
  • 50g (2oz) soya beans (Bird’s Eye, from the freezer section)
  • ½ cucumber, peeled, deseeded and cut into batons
  • 1 green papaya or green mango*, peeled and cut into batons
  • 225g (8oz) fresh white crab meat (or king prawns)
  • fresh coriander and lime wedges, to serve
  • For the chilli dressing
  • 2 to 3 fat chillies**, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 1tbsp sugar
  • 1tbsp red wine vinegar
  • 1tbsp Thai fish sauce
  • 3tbsp groundnut or sunflower oil


  • Mix all the ingredients for the chilli dressing in a bowl.

  • Cook the soba noodles in boiling water for about 6 minutes, then drain and refresh under cold water. Toss in a little sesame oil to prevent sticking, then cover and place in the fridge until chilled.

  • Cook the soya beans in boiling water for a few minutes, then drain and refresh. When the noodles are chilled, pour some of the chilli dressing over and mix the cucumber, papaya and soya beans through.

  • To serve, divide the noodle salad between 2 plates, then top with the crab or prawns. Drizzle over a little more dressing, then garnish with fresh coriander and lime wedges.

Top Tip for making Soba Noodle and Crab Salad

*Green papaya and mango are available in Oriental grocers. You can substitute ripe mango, but the taste will be much sweeter. **Fat chillies are less fiery than their bird’s eye counterpart. Two will give you a mildly hot dressing, which you need with the crab.

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