Store cupboard supper

Silvana Franco creates a quick and delicious meal using things usually found at the back of kitchen cupboards tinned crab meat, rice noodles, and some oriental condiments
By Silvana Franco
Store cupboard supper
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 bunch rice noodles
  • 1 tbsp vegetable oil
  • 1 tin dressed crab meat, , drained
  • 1 chopped or torn basil
  • 5 sliced spring onions
  • ginger, (2.5cm in length)
  • 2 bok choy, , cut in half

For the dressing

  • 2 tbsp mirin, (Japanese rice vinegar)
  • 1 tbsp soy sauce
  • 1 tsp chilli sauce, (sambal olek)
  • 1 tsp brown sugar


1. Put the rice noodles in a bowl and pour over boiling water to cover. Soak for 4-5 minutes, or until the noodles are soft. Drain and set aside.

2. Heat the vegetable oil in a hot wok. Add the ginger, bok choi and white crab meat. Stir-fry for 2-3 minutes.

3. Add half of the fresh basil and the rice noodles to the wok, and toss.

4. For the dressing: mix all of the dressing ingredients together and pour into the pan along with the dressed crab. Stir-fry for a further 1-2 minutes.

5. Add the rest of the basil, some water if the sauce is too thick, and the spring onions.

6. Pile onto a serving plate and serve.

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