Noodle and squid salad

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

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    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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