The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fragrant Black Bean & Wild Crab Chow Fun
Our new sustainable-sourced white crab meat is the star of the show in our take on the Cantonese classic. Coated in tangy lime and nutty sesame seeds - serve it on top of a fragrant stir-fry, starring a medley of vibrant veg, wide brown rice noodles and a bangin' sauce (we are talking creamy black bean paste, umami tamari and sticky honey). On the side? A refreshing cucumber salad.
7 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 onion
- 25g honey
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 pak choi
- 2 tsp sesame seeds (Sesame)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 160g mangetout
- 1 unwaxed lime
- 200g white crab meat (Crustaceans) (white crab meat)
- 1 cucumber
Nutritional Information
Calories: 413
Protein: 19g
Carbs: 52g
Fat: 14g
Fragrant Black Bean & Wild Crab Chow Fun
Our new sustainable-sourced white crab meat is the star of the show in our take on the Cantonese classic. Coated in tangy lime and nutty sesame seeds - serve it on top of a fragrant stir-fry, starring a medley of vibrant veg, wide brown rice noodles and a bangin' sauce (we are talking creamy black bean paste, umami tamari and sticky honey). On the side? A refreshing cucumber salad.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a grater, a sieve, a measuring jug & 2 medium bowls
Prep & pickle
- Trim and cut the pak choi into bite-sized pieces. Dice the onions into 2cm chunks
- Halve the mangetout. Zest the lime. Cut the cucumber into 1cm thick batons
- In a medium bowl, toss the cucumber with the juice from the lime and a pinch of salt, then set aside to pickle
Get the noodles on
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- In the measuring jug, mix 100ml water with the ginger & garlic paste, black bean paste, tamari and honey. Mix until smooth
Cook the veg
- Meanwhile, heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the onion and cook for 3-4 mins, until slightly charred
- Add the pak choi and mangetout and cook for another 3-4 mins, until soft
Last bits
- In the other medium bowl, combine the crab, lime zest, half the sesame seeds, a good pinch of salt and 1 tbsp olive oil
- Pour the black bean sauce into the veg pan. Bring to the boil, then add the cooked noodles. Toss to coat and simmer for 2-3 mins, until thickened
Plate up
- Toss the remaining sesame seeds and 1 tbsp olive oil through the cucumber
- Serve the chow fun into bowls, topped with the lime dressed crab. Serve the pickled sesame cucumber alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.