Southeast Asian Rice Noodles with Calamari and Herbs
A refreshing and flavorful Southeast Asian dish combining tender rice vermicelli noodles with perfectly cooked calamari, fresh herbs, and a tangy lime-fish sauce dressing. The combination of cucumber, herbs, and chili creates a light yet satisfying meal.
Ingredients
- •1 pound cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved
- •8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli)
- •6 tablespoons fresh lime juice
- •1 tablespoon Asian fish sauce
- •2 teaspoons sugar
- •¾ teaspoon hot red pepper flakes
- •6 tablespoons vegetable oil
- •1 piece Kirby cucumber, sliced into thin half-moons
- •2 pieces scallions, thinly sliced
- •1 cup mixed coarsely chopped herbs such as mint
- •¼ cup basil
- •¼ cup and cilantro
Cooking Instructions
- 1.
Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
1 min
- 2.
Boil noodles in same water until just tender, about 3 minutes.
3 min
- 3.
When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
2 min
- 4.
Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
3 min
- 5.
Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
3 min
- 6.
Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.
2 min
