Salt and pepper squid with noodle salad
Dry rice noodles
125 g, (vermicelli)
Paw paw or papaya
1 medium, (green papaya), coarsely grated
1 medium, thinly sliced
2 individual, thinly sliced
¼ cup(s), (Thai)
Sweet chilli sauce
1 x 3 second spray(s)
Calamari or squid, raw
600 g, cleaned hoods
1 tsp, (flakes)
½ tsp, (peppercorn)
- Cook noodles, following packet instructions, or until just tender. Drain. Using scissors, cut noodles into 5cm lengths. Place in a large bowl.
- Add papaya, cucumber, shallots, basil and mint to noodles. Combine juice and sweet chilli sauce in a bowl. Add dressing to salad and toss to combine.
- Cut squid hoods open and use a small sharp knife to score the inside in a crisscross pattern. Cut each hood into 4cm pieces. Combine flour, salt and pepper in a large bowl. Add squid and toss to coat. Lightly spray squid with oil. Heat a large non-stick frying pan over high heat. Cook squid, in batches, turning once, for 3–4 minutes or until just cooked through and lightly browned.
- Serve salt and pepper squid with noodle salad.