Servings: 4 · Prep Time: 5 mins · Cooking Time: 5 mins
Total Time: 10 mins

Salads & Starters | Lunch | Low Carb | Fibre

I love serving this dish as a starter. It is packed full of flavour and if you can find fresh crab, it completely tantalises the taste buds. Even tinned crab, will have leave your guests salivating. Farmed in marshes, samphire can be used cold, but as it tends to be very salty, in this dish I boiled it for 2 minutes.


  • Crab (80g)
  • Konjac Noodles (400g)
  • Samphire (1/2 cup)
  • Coriander (handful)
  • Mushroom (4 large)
  • Olive Oil (6 tbsp)
  • Coconut Aminos (2 tbsp)
  • Fish sauce (2 tbsp)
  • Black Pepper (to taste)


Fry 4 large mushrooms in olive oil (you could grill if you prefer), and add 2 tablespoons of fish sauce and 2 tablespoons of coconut aminos. Cook for around 4 to 5 minutes.

In a small pan, quickly boil your samphire.

Put the mushrooms to one side, drain your noodles and then fry in the same pan (so it absorbs the flavour) for just 2 minutes. Once cooked, stir in the crab, add the samphire, sprinkle some black pepper, garish with coriander and your done!