Rice Noodles with Bitter Cucumber and Pocket Crab

Ingredients

• 300 g small bitter cucumber (1 small bitter cucumber), alternatively salad cucumber
• 300 g pocket crab meat (canned)
• 2 pomelo fruit
• 200 g thin rice noodles
• 2 red chili peppers
• 2 limes (juice)
• 6 tbsp vegetable oil
• Salt
• 2 tbsp sesame seeds

Instructions

1. 1.

   Break the noodles a few times and cook in plenty of salted water according to package instructions, drain, rinse with cold water and let drain.

2. 2.

   Wash the bitter cucumber, halve lengthwise, remove seeds with a small spoon and cut into finger‑length thin strips.

3. 3.

   Wash the pomelo and slice into rounds.

4. 4.

   Wash the chili pepper, slit lengthwise, deseed and dice finely.

5. 5.

   Tear the crab meat into bite‑sized pieces.

6. 6.

   Lightly toast the sesame in a dry pan until fragrant.

7. 7.

   Heat oil in a pan or wok and sauté the chili cubes and bitter cucumber strips; add the pomelo slices, cook briefly, then add lime juice, a pinch of salt, the crab meat and noodles; mix well and heat through.

8. 8.

   Serve sprinkled with sesame seeds.