Salt And Pepper Squid With Crispy Noodle Salad

Name: Salt And Pepper Squid With Crispy Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cornstarch; 1 tbsp ground sea salt; 1 tbsp Szechuan pepper blend; 1 2/3 lbs squid hoods, cleaned; None None Vegetable oil, for deep frying; None None Noodle Salad; 1/4 head Chinese cabbage, finely shredded; 2 None medium carrots, cut into matchsticks; 6.5 oz bean sprouts; 3.5 oz crispy noodles, such as Ramen; 3 None radishes, trimmed, washed, cut into matchsticks; 1/2 cup cilantro; 4 None scallions, finely sliced; 2 tbsp honey; 4 tbsp soy sauce

Servings: persons

1/4 cup cornstarch
1 tbsp ground sea salt
1 tbsp Szechuan pepper blend
1 2/3 lbs squid hoods, cleaned
None None Vegetable oil, for deep frying
None None Noodle Salad
1/4 head Chinese cabbage, finely shredded
2 None medium carrots, cut into matchsticks
6.5 oz bean sprouts
3.5 oz crispy noodles, such as Ramen
3 None radishes, trimmed, washed, cut into matchsticks
1/2 cup cilantro
4 None scallions, finely sliced
2 tbsp honey
4 tbsp soy sauce

1
In a small bowl, combine cornstarch, salt and pepper blend.
2
Place squid flat on a board, outer side down. Score the inside of the squid, diagonally, in opposite directions. Cut into 2 inch pieces. Toss in the salt and pepper mix to lightly coat.
3
Heat oil for deep frying in a large saucepan until a cube of bread sizzles immediately when added. Deep fry squid in 4-5 batches, for 1-2 mins each, until golden. Drain on paper towels.
4
To make the noodle salad, combine all ingredients except honey and soy sauce in a large bowl. Toss well.
5
Divide salad on to serving plates. Top each with an even amount of squid. Mix honey and soy sauce together and drizzle over. Serve immediately.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup cornstarch, 1 tbsp ground sea salt, 1 tbsp Szechuan pepper blend, 1 2/3 lbs squid hoods, cleaned, and more.

Yes, Salt And Pepper Squid With Crispy Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!