Char-Grilled Chilli Squid and Rice Noodle Salad
Ingredients 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.
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Ingredients
- 800 grams 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 grams fresh wide rice noodles
- 1 medium_piece (200g) red capsicum (bell pepper), sliced thinly
- 150 grams 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
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