MAI FUN WITH CALIMARI AND HERBS (Southeast Asian, for four)
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
- 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.
- Boil noodles in same water until just tender, about 10 seconds.
- When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
- Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
- 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.
- Add noodles and calamari to dressing with cucumber, scallions and herbs and toss well.
from Gourmet Magazine, August, 2009