Southeast Asian Rice Noodles with Calamari and Herbs

Southeast Asian Rice Noodles with Calamari and Herbs
Photo by Romulo Yanes


  • 6 tablespoons fresh lime juice
  • 2 scallions
  • 1 Kirby cucumber
  • 1 tablespoon Asian fish sauce (also called nam pla or nuoc mam)
  • 8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli)
  • 1 pound cleaned squid
  • ¾ teaspoon dried red pepper flakes
  • + 3 more ingredients
    • 6 tablespoons vegetable oil
    • 2 teaspoons sugar
    • 1 cup mixed coarsely chopped herbs such as mint, basil, and cilantro

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 ...

View full recipe at Epicurious


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