Active Time

　　10 min

　　Total Time

　　20 min

　　Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its generous amount of fragrant garden herbs, this salad even smells refreshing.

　　

Ingredients

Makes 4 servings

　　1 pound cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved

　　8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli)

　　6 tablespoons fresh lime juice

　　1 tablespoon Asian fish sauce

　　2 teaspoons sugar

　　3/4 teaspoon hot red pepper flakes

　　6 tablespoons vegetable oil

　　1 Kirby cucumber, sliced into thin half-moons

　　2 scallions, thinly sliced

　　1 cup mixed coarsely chopped herbs such as mint, basil, and cilantro

　　

Step 1

Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.

　　

Step 2

Boil noodles in same water until just tender, about 3 minutes.

　　

Step 3

When squid is cool, transfer to a plate, reserving ice bath, and pat dry.

　　

Step 4

Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.

　　

Step 5

Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.

　　

Step 6

Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.