1l vegetable stock
1 pinch dried chilli flakes
1 tin white crab meat, drained and flaked
60g block fine egg noodles
- Pour the stock into a saucepan and bring to the boil.
- Plunge the noodles into the stock and cook for 3 minutes or until they are soft.
- Add the crab to the soup, then sprinkle with chilli flakes and serve.
Try adding a handful of shredded baby spinach leaves with the chilli flakes. Canned crab is great value for money and needs no preparation in advance of being cooked.