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.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
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.
Step 2
Boil noodles in same water until just tender, about 3 minutes.
Step 3
When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
Step 4
Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
Step 5
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.
Step 6
Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.
