Thai Calamari Salad

• FOR THE DRESSING:
• 1/4 cups Sweet Chili Sauce
• 2 Tablespoons Soy Sauce
• 1 teaspoon Fish Sauce
• 1 whole Lime, Juiced
• 2 Tablespoons Olive Oil
• 1 Tablespoon Sriracha
• FOR THE SALAD:
• 1/2 packages (6 Oz. Size) Rice Vermicelli Noodles, Softened Or Cooked To Package Directions
• 1/2 pounds Squid, Cleaned And Cut Into Rings
• 8 cups Chopped Lettuce Or Other Salad Greens
• 1/4 cups Cilantro Leaves
• 1 whole Scallion, Sliced
• 1/2 cups Chopped Cucumber
• 1 whole Red Jalapeno, Sliced
• 1 whole Yellow Bell Pepper, Diced
• 1 whole Medium Carrot, Cut Into Matchsticks Or Grated
• 1/2 cups Cherry Tomatoes, Halved
• 1/4 cups Cashews, Roughly Chopped

1. Whisk all dressing ingredients together. Set aside.
2. Drain noodles and pour 2 tablespoons dressing over them. Toss to coat.
3. Pour 2 tablespoons of the dressing over the calimari. Let sit while you preheat a large skillet to medium-high heat.
4. Prep the salad ingredients: layer lettuce, cilantro, cucumber, chili pepper, bell pepper, scallion, carrot, tomatoes, and cashews on plates.
5. When skillet is very hot, drizzle in some oil and cook calamari for about 2 minutes on each side until well browned and cooked through. Remove from skillet.
6. Top the prepared salads with noodles, calamari, and drizzle everything with extra dressing. Enjoy!

dressing, ubc, soy sauce, fish sauce, olive oil, sriracha, salad, vermicelli noodles, chopped lettuce, ubc, scallion, cucumber, red, yellow bell pepper, carrot, cherry tomatoes, ubc

Taken from tastykitchen.com/recipes/salads/thai-calamari-salad/ (may not work)