Salt and pepper squid with noodle salad
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crunchy squid and fresh flavours combine in this delectable dish that tastes like it’s come straight from the streets of Saigon
Ingredients
Dry rice noodles
125 g, (vermicelli)
Paw paw or papaya
1 medium, (green papaya), coarsely grated
Lebanese cucumber
1 medium, thinly sliced
Green shallot(s)
2 individual, thinly sliced
Fresh basil
¼ cup(s), (Thai)
Fresh mint
¼ cup(s)
Lime juice
2 tbs
Sweet chilli sauce
1 tbs
Oil spray
1 x 3 second spray(s)
Calamari or squid, raw
600 g, cleaned hoods
Plain flour
2 tbs
Salt
1 tsp, (flakes)
Pepper
½ tsp, (peppercorn)
Instructions
1
Cook noodles, following packet instructions, or until just tender. Drain. Using scissors, cut noodles into 5cm lengths. Place in a large bowl.
2
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.
3
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.
4
Serve salt and pepper squid with noodle salad.
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