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Barbecued Calamari Noodle Salad With Lychee Dressing
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| Ingredients | |
| 250g | dried flat rice noodles |
| 1 x 565g | can lychees, halved and 250ml syrup reserved |
| 1 tablespoon | fish sauce |
| 2 tablespoons | lime juice |
| sea salt | |
| cracked black pepper | |
| 8 baby squid tubes, cut and scored | |
| 2 tablespoons | vegetable oil |
| 1 cup | Thai basil leaves |
| 1 cup | coriander leaves |
| 1 cup | Vietnamese mint leaves |
| 1 cup | spearmint leaves |
| 160g | bean sprouts |
| lime wedges, to serves | |
Method
Place the noodles in a bowl and cover with boiling water. Allow to stand for 6 minutes or until softened. Drain and refresh under cold water. Set aside.
Place the lychee and reserved lychee syrup, fish sauce, lime juice and pepper in a bowl and mix well to combine. Set aside.
Place the squid, oil, salt and pepper in a bowl and mix to coat. Heat a char-grill pan or barbecue over high heat. Add the squid and cook for 30 seconds each side or until just cooked.
Place the noodles, basil, coriander, Vietnamese mint, spearmint, bean sprouts, and squid in a bowl and toss to combine. Drizzle with the lychee dressing and serve with lime wedges.
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