Warm squid & noodle salad
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
Be the first to make this!
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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(0)
Reviews in English (0)
Write a review
Click on stars to rate