Name: Char-grilled chilli squid and rice noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram cleaned squid hoods; 1/2 cup (125ml) water; 1/3 cup (75g) caster (superfine) sugar; 1 tablespoon white vinegar; 2 fresh small red thai (serrano) chillies, chopped finely; 450 gram fresh wide rice noodles; 1 medium_piece (200g) red capsicum (bell pepper), sliced thinly; 150 gram snow peas, halved; 1 (130g) lebanese cucumber, seeded, sliced thinly; 1 small_piece (100g) red onion, sliced thinly; 1 cup fresh coriander leaves (cilantro), loosely packed; 1/3 cup fresh mint, coarsely chopped

Ingredients

800 gram cleaned squid hoods

1/2 cup (125ml) water

1/3 cup (75g) caster (superfine) sugar

1 tablespoon white vinegar

2 fresh small red thai (serrano) chillies, chopped finely

450 gram fresh wide rice noodles

1 medium_piece (200g) red capsicum (bell pepper), sliced thinly

150 gram snow peas, halved

1 (130g) lebanese cucumber, seeded, sliced thinly

1 small_piece (100g) red onion, sliced thinly

1 cup fresh coriander leaves (cilantro), loosely packed

1/3 cup fresh mint, coarsely chopped

Method

1.Cut squid down centre to open out, score the inside in a diagonal pattern. Halve squid lengthways, cut squid into 3cm (1¼ inch) pieces.

2.Make sweet chilli dressing. Stir the water and sugar in small saucepan, over low heat, until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly. Stir in vinegar and chilli off the heat

3.Cook squid on heated oiled grill plate (or grill or barbecue), in batches, until tender and browned.

4.Place noodles in large heatproof bowl, cover with boiling water, separate with fork, drain. Combine noodles in large serving bowl with squid, dressing and remaining ingredients.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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