Southeast Asian Rice Noodles with Calamari and Herbs

Ingredients for Southeast Asian Rice Noodles with Calamari and Herbs

• 450g cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved

• 230g 1/8-inch-wide dried rice-stick noodles (rice vermicelli)

• 90ml fresh lime juice

• 1 tablespoon Asian fish sauce

• 2 cucharaditas de azúcar

• 3/4 teaspoons hot red pepper flakes

• 6 tablespoons vegetable oil

• 1 Kirby cucumber, sliced into thin half-moons

• 2 cebollas de primavera, finamente picadas

• 1 cup mixed coarsely chopped herbs such as mint, basil, and coriander

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, spring onions, and herbs and toss well.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.