Southeast Asian Rice Noodles with Calamari and Herbs

Ingredients for Southeast Asian Rice Noodles with Calamari and Herbs

• 450g cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved

• 230g 1/8-inch-wide dried rice-stick noodles (rice vermicelli)

• 90ml fresh lime juice

• 1 tablespoon Asian fish sauce

• 2 teaspoons sugar

• 3/4 teaspoons hot red pepper flakes

• 6 tablespoons vegetable oil

• 1 Kirby cucumber, sliced into thin half-moons

• 2 cipollotti, affettati sottilmente

• 1 cup mixed coarsely chopped herbs such as mint, basil, and coriander

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, spring onions, and herbs and toss well.

Avvertenza

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