peanut, squid& noodle salad

Preparation time 25 minutes, plus standing Cooking time 15 minutes 175g(6 oz)dried fine rice noodles 500g cleaned baby squid 3 red chillies, deseeded and finely chopped 3 garlic cloves, finely chopped 2 tablespoons chopped coriander, plus extra leaves to serve 3 tablespoons groundnut oil 175g( oz)unsalted peanuts, roughly chopped 125g(4 oz)green beans, roughly chopped 3tablespoons fish sauce 1 teaspoon caster sugar 3 tablespoons lemon juice 3 tablespoons water Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 5-8 minutes, or according to the packet instructions, until just tender. Drain well and rinse under col running water.

Cut the squid bodies in half lengthways and use a sharp knife to make a series of slashes in a diagonal crisscross pattern on the underside of each piece.

Mix together the chillies, garlic and chopped coriander in a glass or ceramic bowl. Add the squid pieces and toss in the mixture, then leave to stand for about 20 minutes.

Heat the oil in a nonstick wok or large frying pan over a medium heat. Add the peanuts and stir-fry for about2-3 minutes until golden brown. Remove with slotted spoon and set aside. Add the squid to the pan and stir-fry for 2-3 minutes, or until beginning to curl and turn white. Set aside with the peanuts.

Add the green beans to the pan and stir-fry for 2 minutes. Stir in the fish sauce, sugar, lemon juice and measurement water and cook for a further minute. Remove the pan from the heat, add the drained noodles and toss together. Add the peanuts, squid and extra coriander leaves and toss again. Serve warm or cool with lime wedges, if liked.

qingquang

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