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Photo of Salt and pepper squid with noodle salad by WW

Salt and pepper squid with noodle salad

Total Time
30 min
20 min
10 min
Crunchy squid and fresh flavours combine in this delectable dish that tastes like it’s come straight from the streets of Saigon


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


1 tsp, (flakes)


½ tsp, (peppercorn)


  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.


TIP: Thai basil has large jagged leaves and a purple stem. It is available in bunches in the herb section of most supermarkets. If unavailable you can use regular basil.Green (unripe) papaya is popular in Asian salads and has a refreshing, slightly tart flavour. Choose one with unblemished skin and firm flesh so it is easy to grate. They are available from some supermarkets or Asian grocery stores.