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.

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    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

    Preparation:15min  ›  Cook:1min  ›  Ready in:16min 

    1. 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.
    2. Place the vermicelli in another medium bowl and cover with boiling water. Allow to stand for 5 minutes or until tender, then drain.
    3. Toss the vermicelli with the soy sauce, lime juice, coriander, onion, ginger, brown sugar and fish sauce in a serving bowl.
    4. 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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    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