Healthier Thai-style Calamari Salad

9 Ingredients

Number of servings

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

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

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.

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.