Squid and Rice Noodle Salad

Squid and Rice Noodle Salad

This light salad is just what’s called for on hot days. Fish sauce adds depth while limes add an acidic kick. The herbs are refreshing. The peanuts and samphire add textural contrast. Samphire, also known as sea asparagus, grows along the rocky coastline. When it is young and delicate it can be eaten raw. It has a satisfying crunchy texture and nice salt bite.

Serves two hungry people

For the sauce:
3 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar or Light Brown Sugar
4-5 limes, juiced
1 minced hot red pepper (I used piri piri)
1 garlic clove, minced

For the salad:
225 g/ 8 oz vermicelli rice noodles
canola oil, for frying
285 g/ 10 oz cleaned squid, scored with a diamond pattern and cut into 5 cm/ 2 in pieces
salt and freshly ground pepper
1 tomato, thinly sliced
1/3 red onion, thinly sliced
1/3 cucumber, peeled and thinly sliced
1/3 cup mint, chopped
1/3 cup cilantro, chopped
10 young samphire stems
1/2 cup peanuts, chopped

Whisk together ingredients for sauce and set aside.
Bring medium pot of water to boil. Take off heat and add vermicelli. Soak until tender, about four minutes, stirring halfway to loosen them. Drain well. Add to large bowl.
Over high heat add enough oil to cover bottom of large frying pan. Add squid, being careful not to crowd pan, working in batches, if necessary. Cook until squid starts to curl, about two minutes. Remove from pan and place on a wire rack or a paper towel to remove grease. Immediately season with salt and pepper.
Toss noodles with sauce.
Place noodles on plates. Add tomatoes, cucumber, onions, mint, and cilantro. Top with squid, samphire, and peanuts.
Serve.

You can find the video for this recipe on our YouTube channel.

For another refreshing summer salad try Mouse Ear Mushroom Salad.

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