Salt and Pepper Squid on Noodle Salad

clock 20 minutes + 15 minutes bowl Serves 4
Spring Squid Noodles Salad
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Ingredients

  • 200g vermicelli noodles
  • 1 carrot, grated coarsely
  • ½ red onion, chopped
  • 1 cup shredded cabbage
  • ¼ cup chopped coriander
  • ¼ cup chopped parsley
  • Zest of 1 small lemon
  • 2 Tbsp sweet chilli sauce
  • 2 Tbsp lemon juice
  • 2 Tbsp brown sugar
  • 500g squid rings
  • ½ cup flour
  • 2 tsp salt
  • 1 tsp white pepper
  • ½ cup oil for frying
  • 1 lemon cut in wedges to serve
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Method

  • 1. Place vermicelli in a large bowl, top with boiling water for 10 minutes to soften, then drain.

  • 2. To prepare the salad: in a large bowl combine carrot, onion, cabbage, coriander, parsley and lemon zest. In a small jar mix sweet chilli, lemon juice and brown sugar. Set aside.

  • 3. Rinse squid rings and pat them dry. In a bowl combine flour, salt and pepper.

  • 4. Heat oil in a frying pan over medium heat. Dust the squid in flour then place a few at a time into the pan cooking for 2 or 3 minutes each side until crispy and golden. Drain on a paper towel. Continue to cook the remainder.

  • 5. To serve: mix the dressing with the salad and serve onto plates or a platter. Top with hot squid and serve lemon wedges on the side.

  • TIP: To test the oil temperature is correct cook one piece of calamari first, and taste!

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