Noodle and squid salad

Noodle and squid salad


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Seared squid is served atop rice vermicelli in a soy and lime dressing.

Lynn Lewis

Serves: 4 

  • 3 red chillies, seeded and finely chopped
  • pinch of salt
  • 1 teaspoon freshly ground black pepper
  • 500 g cleaned small squid or calamari, halved
  • 1 tablespoon vegetable oil
  • 100 g rice vermicelli
  • 1 small red onion, finely sliced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons Asian fish sauce
  • 3 tablespoons salt–reduced soy sauce
  • 2 tablespoons lime juice
  • 3 tablespoons chopped fresh coriander
  • 2 teaspoons soft brown sugar

Preparation:10min  ›  Cook:1min  ›  Ready in:11min 

  1. Combine chillies, salt and pepper in a medium bowl. Brush squid with oil. Add to bowl and toss to coat with chillies.
  2. Pour boiling water over vermicelli; leave 5 minutes or until softened. Drain.
  3. Toss vermicelli, onion, ginger, fish sauce, soy sauce, lime juice, coriander and sugar in a serving bowl.
  4. Preheat a ridged, iron pan or heavy–based frying pan. Add squid, cook over high heat about 30 seconds on each side. Serve on top of noodles.

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