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.
Crab, Chilli & Lime Noodles with Stir-fried Veg & Peanuts
Responsibly-sourced crab is delicious in our speedy seafood noodles. Flash-fried with sweet carrot and peppers, then tossed in a zingy sauce of chilli paste, tamari, lime and garlic. Fibre-rich brown rice noodles to soak up the flavours. Peanuts bring the crunch!
Ready in 20
7 plants
Low sat fat
Serving size
Ingredients
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 200g sugar snap peas
- 200g white crab meat (Crustaceans) (white crab meat)
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 50g honey
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 unwaxed lime
- 1 carrot
- 2 pepper
- 2 onion
Nutritional Information
Calories: 411
Protein: 19g
Carbs: 62g
Fat: 10g
Crab, Chilli & Lime Noodles with Stir-fried Veg & Peanuts
Responsibly-sourced crab is delicious in our speedy seafood noodles. Flash-fried with sweet carrot and peppers, then tossed in a zingy sauce of chilli paste, tamari, lime and garlic. Fibre-rich brown rice noodles to soak up the flavours. Peanuts bring the crunch!
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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 peeler, a small bowl & a measuring jug
Prep time
- Dice the onions and peppers into 2cm chunks. Halve the carrot lengthways, then slice into 1cm thick half-moons (peel optional). Zest and halve the lime
Fry the veg & cook the noodles
- Heat the large frying with 1 tbsp oil on medium-high heat. Once hot, add the carrot and cook for 2-3 mins, then add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
- 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
Make the sauce & dress the crab
- In the measuring jug, combine 85ml water with the ginger & garlic paste, tamari, honey, half the chilli paste and the juice from half the lime
- Add the crab, lime zest, remaining chilli paste and 2 tsp oil to the small bowl and mix well. Season with a pinch of salt and pepper
Bring it all together
- Add the sugar snaps and half the peanuts to the veg and cook for 1 min, then stir in the sauce and bring to the boil. Simmer for 1-2 mins, until reduced slightly
- Add the cooked noodles, toss to coat in the sauce and simmer for 1 min, until hot
Plate up
- Serve the noodles into bowls, topped with the chilli crab. Garnish with the remaining peanuts and remaining lime, cut into wedges
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