MAI FUN WITH CALIMARI AND HERBS (Southeast Asian, for four)

OLYMPUS DIGITAL CAMERA Pasta, mai fun with calimari and herbs 2 (2)

1 pound cleaned squid, bodies cut into 1/3 inch thick rings and tentacles halved

8 ounces mai fun (thin rice stick noodles, also called rice vermicelli), soaked in cold water until pliable (about 30 minutes)

6 tablespoons fresh lime juice

1 tablespoon Asian fish sauce

2 teaspoons sugar

¾ teaspoon hot red pepper flakes

6 tablespoons vegetable oil

1 Kirby cucumber, sliced thin into half moons

2 scallions, thinly sliced

1 cup mixed coarsely chopped herbs, such as mint, basil and cilantro


  1. Cook squid in a 5 quart pot of well- salted, boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
  1. Boil noodles in same water until just tender, about 10 seconds.
  1. When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
  1. Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
  1. Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
  1. Add noodles and calamari to dressing with cucumber, scallions and herbs and toss well.

from Gourmet Magazine, August, 2009

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