Noodle and squid salad

You can add any of your favourite vegetables to this dish – why not try adding some lightly steamed bok choy or Chinese broccoli (gai larn) for some added crispness, or throw in some finely sliced carrot or zucchini (courgette).

Noodle and squid salad


  • 3 long red chillies, seeded and finely chopped
  • ¼ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 500 g (1 lb) small squid tubes, cleaned and halved
  • 1 tablespoon vegetable oil
  • 100 g (3½ oz) rice vermicelli
  • 1 small red onion, finely sliced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon fish sauce
  • 2 tablespoons salt–reduced soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh coriander (cilantro) leaves
  • 2 teaspoons soft brown sugar


  1. Put the chilli, salt and pepper in a bowl.
  2. Brush the squid all over with the vegetable oil.
  3. Add to bowl and toss to coat with the chilli and seasoning.
  4. Soak the noodles according to the packet instructions.
  5. Drain well.
  6. Put the noodles, onion, ginger, fish sauce, soy sauce, lime juice, coriander and sugar in a large bowl and toss to combine.
  7. Divide among serving plates.
  8. Preheat a wok or large non–stick frying pan over high heat and cook the squid for 30 seconds on each side, or until cooked through.
  9. Divide over the noodles and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes


Low Fat No Fat Asian Cooking

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