Salt And Pepper Squid And Noodle Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the squid, salt, pepper, and cornstarch. Toss until the squid is evenly coated.
• STEP 2.Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the squid in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
• STEP 3.In a separate bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes to make the dressing.
• STEP 4.Cook the noodles according to package instructions. Drain and rinse with cold water.
• STEP 5.In a large serving bowl, combine the cooked noodles, sliced vegetables, and dressing. Toss until well coated.
• STEP 6.Add the crispy squid to the salad and gently toss to combine. Serve immediately and enjoy!

Cooking Tips

• Make sure the squid is dry before coating it with the salt, pepper, and cornstarch mixture. This will help the coating adhere better.
• Fry the squid in small batches to ensure they cook evenly and become crispy.
• Feel free to customize the salad with your favorite vegetables and herbs for added flavor and texture.

Storage and Serving

• This salad is best served immediately to maintain the crispiness of the squid.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the salad in a pan over low heat or enjoy it cold.