Warm squid & noodle salad

Warm squid & noodle salad

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About this recipe: Both octopus and squid are high in protein and very low in fat. Octopus supplies an impressive range of vitamins and minerals, including a large quantity of iron, as well as lots of niacin. Squid also offers valuable amounts of niacin, as well as phosphorus.

Janet Mitchell

Serves: 4 

  • 3 red chillies, seeded and finely chopped
  • 1 teaspoon freshly ground black pepper
  • Salt
  • 500g small squid, cleaned and halved
  • 1 tablespoon vegetable oil
  • 100g rice vermicelli
  • 3 tablespoons soya sauce
  • 2 tablespoons lime juice
  • 20g fresh coriander leaves
  • 1/2 red onion, finely sliced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce

Prep:15min  ›  Cook:1min  ›  Ready in:16min 

  1. Combine the chillies, pepper and a pinch of salt in a medium bowl. Brush the squid with the oil and press in the chilli mix to coat both sides; put aside.
  2. Place the vermicelli in another medium bowl and cover with boiling water. Allow to stand for 5 minutes or until tender, then drain.
  3. Toss the vermicelli with the soya sauce, lime juice, coriander, onion, ginger, brown sugar and fish sauce in a serving bowl.
  4. Meanwhile, preheat a ridged, iron grill pan or heavy-based frying pan. Cook the squid on the grill pan over high heat for 10 to 15 seconds on each side. Serve on top of the noodles.

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