Asian Noodles With Calamari
Serving Size / Yield
- 1 lb Cleaned Squid, cut into ⅓"-thick rings and tentacles halved
- 8 oz 1/8"wide Dried Rice-stick Noodles (rice Vermicelli)
- 6 Tbsp Fresh Lime Juice
- 1 Tbsp Asian Fish Sauce
- 2 tsp Sugar
- ¾ tsp Hot Red Pepper Flakes
- 6 Tbsp Vegetable Oil
- 1 Kirby Cucumber, sliced into thin half-moons
- 2 Scallions, thinly sliced
- 1 cup Mixed Coarsely Chopped Herbs Such As Mint, basil, and cilantro
Start by cooking squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, for about 1 minute.
Transfer with a slotted spoon to an ice bath to stop cooking, save boiling water in pot.
Next, boil the noodles in same water until just tender for about 3 minutes.
When squid is cool, transfer to a plate and pat dry.
Save the ice bath.
Drain noodles, then transfer to ice bath to stop cooking.
Snip the noodles with kitchen shears about 2 or 3 times.
Whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved.
Add in oil slowly, whisking until combined.
Add in noodles and calamari to dressing with cucumber, scallions, and herbs.
Make sure to toss well.