Southeast Asian Rice Noodles with Calamari and Herbs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its generous amount of fragrant garden herbs, this salad even smells refreshing. 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 |
3/4 teaspoon hot red pepper flakes |
6 tablespoons 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 |
Directions:
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.
2. Boil noodles in same water until just tender, about 3 minutes.
3. When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
4. Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
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.
6. Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.
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