Asian noodle salad
- 125 g fine rice vermicelli noodles
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 1/2 cup chopped fresh cilantro
- Cover noodles completely with boiling water in a large bowl. Let stand, stirring frequently, until tender, 5 to 7 min.
- Whisk lemon zest with lemon juice, fish sauce and sugar in a small bowl. Drain noodles and rinse with cold water. Squeeze excess water from noodles. Return to bowl.
- Add dressing and cilantro to noodles. Toss until evenly coated. Distribute among 3 plates. Top noodles with Spicy charred calamari.
Nutrition (per serving)
- 2 g,
- 41 g,
- 2 g,
- 956 mg.