Asian Noodle Salad with Sous Vide Crab


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Tired of pasta? This Asian noodle dish is fresh and perfect for lunch. With a good squeeze of lime juice, the dressing is zingy and matches perfectly with the fresh sous vide crab.
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 2 blue swimmer crabs

  • 2 cups (473 ml) noodles, cooked drained and tossed in 2 tsp (9 ml) peanut oil (or other oil – this is to stop them from sticking)

  • ¼ cup (59 ml) cherry tomatoes, halved

  • ¼ cup (59 ml) cilantro

  • 2 small red chillies, chopped

  • 2 cloves of garlic, crushed

  • 2 tbs (30 ml) fish sauce

  • 3 tbs (44 ml) lime juice

  • 2 tbs (30 ml) palm sugar (or light brown sugar)


  • Step 1

    Preheat Anova Sous Vide Precision Cooker to 154F (68C).

  • Step 2

    Boil a pot of water and boil the crabs for 60 seconds. Then chop the legs and pincers off the crab and seal in bags (chopping the extremities off just helps get a seal/vacuum around the crabs for cooking sous vide), put in the water bath and set the timer on your Anova to 45 mins. When finished cooking sous vide, plunge the bags of crab into an ice bath.

    • Finishing Steps

    • Step 0

      Take out all of the meat from the crab and place in one bowl, and combine the garlic, fish sauce, lime juice, palm sugar in another.

    • Step 1

      Toss dressing with all of the salad ingredients, add the crab and serve.

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154.4 F / 68 C Recipe Temp
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