Southeast Asian inspired dish of stir-fried squid with rice noodle salad and a hot and tangy chili-lime dressing.

3 oz (90g) dried rice vermicelli noodles

1 carrot—grated

¼ cucumber—sliced into half-moons

1 scallion (spring onion)—thinly sliced on the diagonal

A small handful of fresh cilantro (coriander) leaves

3 tablespoons fish sauce

Juice of 1 lime

1 teaspoon brown sugar

½ teaspoon sesame oil

2 small red chilis—deseeded and finely chopped

1 clove garlic—minced (crushed)

1 tablespoon finely chopped fresh cilantro

1 tablespoon peanut or canola oil

2 squid tubes—sliced into rings

SOAK the noodles in boiling water for 5 minutes, then rinse under cold water and drain well. PLACE the noodles in a bowl with the carrot, cucumber, scallion and roughly torn cilantro. COMBINE the fish sauce, lime juice, brown sugar, sesame oil, chilis, garlic and finely chopped cilantro in a small bowl and mix well. POUR half the dressing over the noodles and vegetables and toss well to thoroughly combine. HEAT the oil in a wok or large frying pan over a high heat and stir-fry the squid rings for 45 seconds. REMOVE the squid and toss with the remaining dressing. ARRANGE the noodle salad on a serving plate, place the squid and remaining dressing on top.

Variations: This dish also works well with hot or cold shrimp instead of the squid, or strips of hot or cold chicken (rotisserie chicken is particularly convenient).

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