Southeast Asian Rice Noodles With Calamari And Herbs

• 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

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.
2. Boil noodles in same water until just tender, about 3 minutes.
3. When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
4. Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
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.
6. Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.

bodies, noodles, lime juice, fish sauce, sugar, hot red pepper, vegetable oil, cucumber, scallions, herbs

Taken from www.epicurious.com/recipes/food/views/southeast-asian-rice-noodles-with-calamari-and-herbs-354510 (may not work)