Warm squid & noodle salad
(1)
16 minutes
Both octopus and squid are high in protein and very low in fat. Octopus supplies an impressive range of vitamins and minerals, including a large quantity of iron, as well as lots of niacin. Squid also offers valuable amounts of niacin, as well as phosphorus.
Janet Mitchell
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Ingredients
Serves: 4
- 3 red chillies, seeded and finely chopped
- 1 teaspoon freshly ground black pepper
- Salt
- 500g small squid, cleaned and halved
- 1 tablespoon vegetable oil
- 100g rice vermicelli
- 3 tablespoons reduced-salt soy sauce
- 2 tablespoons lime juice
- 1/4 cup fresh coriander leaves
- 1/2 red onion, finely sliced
- 2 teaspoons grated fresh ginger
- 2 teaspoons brown sugar
- 2 teaspoons fish sauce
Directions
Preparation:15min ›
Cook:1min ›
Ready in:16min
- Combine the chillies, pepper and a pinch of salt in a medium bowl. Brush the squid with the oil and press in the chilli mix to coat both sides; put aside.
- Place the vermicelli in another medium bowl and cover with boiling water. Allow to stand for 5 minutes or until tender, then drain.
- Toss the vermicelli with the soy sauce, lime juice, coriander, onion, ginger, brown sugar and fish sauce in a serving bowl.
- Meanwhile, preheat a ridged, iron grill pan or heavy-based frying pan. Cook the squid on the grill pan over high heat for 10 to 15 seconds on each side. Serve on top of the noodles.
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Reviews and Ratings
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Reviews in English (1)
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I added a full red onion, a green onion (shallot) and some red capsicum finely diced. It was so easy to make and delicious. I will make this again. - 26 Jul 2017
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