Crab chilli is star fish
Sometimes you fall at the first hurdle. I certainly did when I started cooking Yotam Ottolenghi’s gluten free dish: rice noodles with lime and crab chilli oil.
Hot as the fiery furnace – but this is a furnace you want to keep dipping into.
I trekked to the supermarket to get coriander but didn’t check that I had gluten free rice noodles in stock. Doh! No matter. In truth, this dish is good for both gluten freers and gluten imbibers – just use the appropriate noodles. As Yotam says: the star of the show is the crab chilli oil. It’s blooming delicious.
If you’re a crab lover, it’s the supper of gods.
It feels a bit counterintuitive to hoy a pile of brown crab meat into hot garlic, ginger and chilli-infused oil (along with miso and tomato paste) and cook for 30 minutes. But there’s a wonderful alchemy here. A fishy, ozoney intensity that smacks of fish sauce but has a crab-induced sweet and savoury hum.
The chilli oil is hot as the fiery furnace – but this is a furnace you want to keep dipping into. A balancing citrus tang comes from the addition of a healthy slug of lime juice on the hot noodles.
If you’re a crab lover, it’s the supper of gods.
The Husband grates ginger. Beautifully. 
Chopping line. 
Oil infusing. 
Just add miso and tomato paste. 
Oh, and brown crab meat! 
Noodles coated in sesame oil and lime.
Original recipe:
Yotam Ottolenghi – rice noodles with lime and crab chilli oil
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