River Cottage

Devilled crab instant noodles recipe

Look forward to lunch in no time with Hugh's instant noodles from River Cottage Every Day

Serves 1


  • 1 nest of standard, thin, quick-cook egg noodles
  • 1 tsp vegetable bouillon powder
  • 3-4 spring onions, finely sliced
  • 1 small tin crab meat

For the sauce

  • 1 tsp English mustard
  • Dash Worcestershire sauce
  • 2 tsp tomato ketchup
  • Dash Tabasco sauce
  • ½ tsp cider vinegar
  • ½ tsp redcurrant jelly
  • Salt and freshly ground black pepper


How to make devilled crab instant noodles

1. Add the vegetable bouillon powder and the spring onions to the dry noodles in the pot. Whisk all the sauce ingredients together, season well and put in a small jar. When ready to eat, pour boiling water over the noodles to just cover. After 5-6 minutes, add the crab meat and the sauce, stir well and eat.

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River Cottage

Last Broadcast: Saturday 19 January 3.40PM

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Monday 22 June 2009
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