Eat For Eight Bucks: Squid Noodle Salad With Fragrant Garlic Topping Recipe

1. 1

   Place minced garlic in a small saucepan and add just enough vegetable oil to cover. Cook over very low heat until garlic is a pale golden brown, about 3 minutes. Drain garlic and set aside.

2. 2

   Bring a medium pot of water to a boil and cook glass noodles until soft, 1-2 minutes. Drain noodles and keep covered in cold water until needed.

3. 3

   Slit squid tubes down one side and open out flat. Cut in 2x1-inch strips. Cut tentacles, if using, into 2-inch sections. Place squid pieces in a small, wide bowl. Add vegetable oil, salt to taste, and toss to coat.

4. 4

   Heat a cast-iron skillet, saute pan or griddle over medium-high heat until hot but not smoking. Saute squid until it turns opaque and curls up, about 3 minutes. Set aside to cool.

5. 5

   In a small bowl, combine all the salad dressing ingredients. Stir to dissolve Sriracha.

6. 6

   In a large mixing bowl, place the squid, drained noodles and remaining salad ingredients. Add the dressing and toss well to coat. Serve generously sprinkled with garlic topping.

* Per serving · 4 servings · Values may vary.