Asian Noodles With Calamari

Asian Noodles With Calamari


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Try this seafood dish for your next dinner! Fresh calamari with Asian noodles makes a great winter treat!

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 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

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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.

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