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Southeast
Asian inspired dish of stir-fried squid with rice noodle
salad and a hot and tangy chili-lime dressing.
(Read
the related
blog post.)
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| 3
oz (90g) dried rice
vermicelli noodles |
| 1
carrot—grated |
| ¼
cucumber—sliced into half-moons |
| 1
scallion (spring onion)—thinly sliced on the diagonal |
| A
small handful of fresh cilantro (coriander) leaves |
| 3
tablespoons fish sauce |
| Juice
of 1 lime |
| 1
teaspoon brown sugar |
| ½
teaspoon sesame oil |
| 2
small red chilis—deseeded and finely chopped |
| 1
clove garlic—minced (crushed) |
| 1
tablespoon finely chopped fresh cilantro |
| 1
tablespoon peanut or canola oil |
| 2
squid tubes—sliced into rings |
SOAK
the noodles in boiling water for 5 minutes, then rinse under
cold water and drain well. PLACE the noodles in a bowl with
the carrot, cucumber, scallion and roughly torn cilantro.
COMBINE the fish sauce, lime juice, brown sugar, sesame oil,
chilis, garlic and finely chopped cilantro in a small bowl
and mix well. POUR half the dressing over the noodles and
vegetables and toss well to thoroughly combine. HEAT the oil
in a wok or large frying pan over a high heat and stir-fry
the squid rings for 45 seconds. REMOVE the squid and toss
with the remaining dressing. ARRANGE the noodle salad on a
serving plate, place the squid and remaining dressing on top.
Variations:
This dish also works well with hot or cold shrimp instead
of the squid, or strips of hot or cold chicken (rotisserie
chicken is particularly convenient).
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