Healthier Thai-style Calamari Salad

Healthier Thai-style Calamari Salad
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 8.48 dollar
Difficulty level: 2 out of 4

9 Ingredients

Number of servings
4
  • 2 limes
  • 2tablespoons Woolworths sweet chilli sauce
  • 2 garlic cloves, crushed
  • 500grams frozen squid rings, thawed, pat dry on paper towel
  • 200grams dried vermicelli noodles
  • 1/2 bunch coriander, stems finely chopped, leaves picked
  • 1 long red chilli, thinly sliced
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced
  • 3 spring onions, thinly sliced

Nutrition per serving

2170 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
17.1grams
Fat
18.4grams
Carbs
83.2grams
Sugars
8.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Packed with refreshing Thai flavours, this nutritionally-approved calamari salad makes a tasty budget-friendly weeknight dinner.

Instruction tip
Prep tip:

Patting the squid dry allows it to become a nice golden hue when cooked.

Method

Step 1 of 4

Finely grate lime zest, then juice limes. Combine zest, juice, sweet chilli sauce and garlic in a jug. Transfer half of the lime mixture to a large bowl.

Step 2 of 4

Add squid to lime mixture in a large bowl. Toss to combine. Set aside for 5 minutes to marinate.

Step 3 of 4

Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, stirring occasionally to separate strands, or until softened. Drain, refresh under cold water. Transfer to a separate large bowl.

Step 4 of 4

Heat a large non-stick frying pan over medium-high heat. Cook squid, in batches, for 1-2 minutes each side or until cooked and golden-brown. Transfer to a plate. Combine noodles, squid, remaining lime mixture, coriander stems, chilli, cucumber, half of the coriander leaves and half of the onion in a large bowl. Spoon onto plates. Serve topped with remaining coriander and onion.

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