Southeast Asian Rice Noodles With Calamari And Herb

Name: Southeast Asian Rice Noodles With Calamari And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved; 8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli); 6 tablespoons fresh lime juice; 1 tablespoon Asian fish sauce; 2 teaspoons sugar; 3/4 teaspoon hot red pepper flakes; 6 tablespoons vegetable oil; 1 Kirby cucumber, sliced into thin half-moons; 2 scallions, thinly sliced; 1 cup mixed coarsely chopped herbs such as mint, basil, and cilantro

Servings: persons

1
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.
2
Boil noodles in same water until just tender, about 3 minutes.
3
When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
4
Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
5
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.
6
Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.

444

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 10 ingredients. The key ingredients include: 1 pound cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved, 8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli), 6 tablespoons fresh lime juice, 1 tablespoon Asian fish sauce, and more.

Yes, Southeast Asian Rice Noodles With Calamari And Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southeast Asian Rice Noodles With Calamari And Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions