Zesty & Zippy Vietnamese Squid Salad

By: Jia Li

150 g vermicelli noodles (if you want something heavier, Hakubaku Sobo noodles can be used)
250g squid tube, cut into sliced rings
3 iceberg lettuce leaves, finely shredded
1 carrot, cut into matchsticks
1-2 fresh long chillies, thinly sliced
1 red onion, halved, then thinly sliced
1 continental cucumber, quartered, then thinly sliced
ZESTY VIETNAMESE DRESSING
1/2 cup boiling water
2 &1/2 tbsp caster sugar
1/4 cup SQUID BRAND fish sauce
1 tbsp white vinegar
3 tbsp lemon juice
2 tbsp Lee Kum Kee Chilli Garlic Sauce
3/4 cup coriander, roughly chopped with stalks
1 long red chilli, finely chopped
1/2 cup mint
GARNISH
2 tbsp deep-fried shallots
1-2 tbsp salted peanuts, roughly chopped (optional)
Vegetable oil to cook

To make the zesty Vietnamese dressing, combine boiling water, sugar, Squid Brand fish sauce, vinegar, lemon juice and Lee Kum Kee chilli garlic sauce. Stir until sugar is combined. Leave to cool to room temperature.
Wash the squid tube. Slice into thin rings. Prepare the salad by shredding the lettuce, cutting the carrots and cucumber thinly and slicing the red onion and red chillies.
Heat a frypan to medium heat. Add 1 tbsp of vegetable oil and saute the squid for 4-5 minutes without over cooking. Set aside. Meanwhile fill a big pot of water and boil forthe noodles.
Cook the vermicelli (or Haubaku soba noodles if chosen) as per directions in boiling water. Rinse well in cool water, then drain.
Place the noodles, squid, lettuce, carrot, chilli, onion, cucumber and coriander in a bowl. Tear in the mint. Add in the zesty Vietnamese dressing and mix well. Garnish with peanuts and friend shallots.