Ingredients
- 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
Preparation
- Put the chilli, salt and pepper in a bowl.
- Brush the squid all over with the vegetable oil.
- Add to bowl and toss to coat with the chilli and seasoning.
- Soak the noodles according to the packet instructions.
- Drain well.
- Put the noodles, onion, ginger, fish sauce, soy sauce, lime juice, coriander and sugar in a large bowl and toss to combine.
- Divide among serving plates.
- 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.
- Divide over the noodles and serve immediately.
Serves 4
Preparation: 15 minutes
Cooking: 10 minutes
Source: Low Fat No Fat Asian Cooking
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