Ingredients

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

Description

Cold Noodle Dishes Are A Great Way To Cool Off, And Since Both Calamari And Rice-stick Noodles Require Little Cooking, The Combination Makes For...

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