Southeast Asian Rice Noodles with Calamari and Herbs

By Stuart

Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its generous amount of fragrant garden herbs, this salad even smells refreshing.

Ingredients

• 1 pound cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved
• 8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli)
• 6 tablespoons fresh lime juice
• 1 tablespoon Asian fish sauce
• 2 teaspoons sugar
• 3/4 teaspoon hot red pepper flakes
• 6 tablespoons vegetable oil
• 1 Kirby cucumber, sliced into thin half-moons
• 2 scallions, thinly sliced
• 1 cup mixed coarsely chopped herbs such as mint, basil, and cilantro

Details

Servings 4

Preparation

Step 1

Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.

Boil noodles in same water until just tender, about 3 minutes.

When squid is cool, transfer to a plate, reserving ice bath, and pat dry.

Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.

Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.

Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.