Grilled Squid Noodle Salad with Spicy Dressing

Ingredients:

• Large Squid Tubes – 2, cleaned
• Garlic – 1/2 tsp, crushed
• Ginger – 1/2 tsp, crushed
• Fresh Chilli – 1/2 tsp, crushed
• Water – 1 tblsp
• Fish Sauce – 3 tsp
• Bean Thread Noodles – 150 gms
• Peanut Oil – 1 tblsp
• Chilli Lime Dressing
• Small Onion – 1, cut into thin wedges
• Spring Onions – 3, shredded
• Carrot – 1, peeled and cut into matchsticks
• Red Capsicum – 1, cut into matchsticks
• Bean Sprouts – 1 cup, blanched and refreshed
• Cucumber – 1, thinly sliced
• Fresh Basil Leaves – 1/4 cup
• Fresh Coriander Leaves – 1/4 cup
• Fresh Mint Leaves – 1/4 cup
• Red Chilli – finely shredded, for garnish

Method:

1. Slit open the squid and using a sharp knife score the inner surface in a criss-cross of shallow cuts.
2. Cut into 3 cm pieces and marinate for 20 minutes with the crushed garlic, ginger and chilli, 1 tblsp water and fish sauce.
3. Soak the bean thread noodles in hot water for about 12 minutes, to soften.
4. Heat a heavy-based pan and brush with the peanut oil.
5. Over very high heat, cook the squid for 40 to 60 seconds, turning and moving constantly.
6. The pieces should curl up and turn white.
7. Remove and transfer to a bowl.
8. Add half the dressing and set aside to cool.
9. In a salad bowl, combine the onions, carrot, capsicum, bean sprouts and cucumber.
10. Tear the basil and mint leaves in half, then add most of the herbs to the salad.
11. Drain the noodles thoroughly.
12. Cut them into 6 cm lengths.
13. Add to the salad with the remaining dressing.
14. Pile salad onto plates and place a few curls of squid on each.
15. Garnish with the remaining herbs and shredded chilli.