Southeast Asian Rice Noodles With Calamari And Herbs Recipes

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SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS



Southeast Asian Rice Noodles with Calamari and Herbs image

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.

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Herb     Picnic     Quick & Easy     Dinner     Lunch     Squid     Healthy     Boil     Lime Juice     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • Boil noodles in same water until just tender, about 3 minutes.
  • When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
  • Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
  • 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.
  • Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.

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