Recipe

Char-grilled chilli squid and rice noodle salad

Jul 31, 2009 2:00pm
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Char-grilled chilli squid and rice noodle salad
  • 800 gram cleaned squid hoods
  • 1/2 cup (125ml) water
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 tablespoon white vinegar
  • 2 fresh small red thai (serrano) chillies, chopped finely
  • 450 gram fresh wide rice noodles
  • 1 medium_piece (200g) red capsicum (bell pepper), sliced thinly
  • 150 gram snow peas, halved
  • 1 (130g) lebanese cucumber, seeded, sliced thinly
  • 1 small_piece (100g) red onion, sliced thinly
  • 1 cup fresh coriander leaves (cilantro), loosely packed
  • 1/3 cup fresh mint, coarsely chopped

Method

Char-grilled chilli squid and rice noodle salad
  • 1
    Cut squid down centre to open out, score the inside in a diagonal pattern. Halve squid lengthways, cut squid into 3cm (1¼ inch) pieces.
  • 2
    Make sweet chilli dressing. Stir the water and sugar in small saucepan, over low heat, until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly. Stir in vinegar and chilli off the heat
  • 3
    Cook squid on heated oiled grill plate (or grill or barbecue), in batches, until tender and browned.
  • 4
    Place noodles in large heatproof bowl, cover with boiling water, separate with fork, drain. Combine noodles in large serving bowl with squid, dressing and remaining ingredients.

The Latest from Food To Love