Noodle Recipes > Salad Recipes

Chilli Salt Squid and Cellophane Noodle Salad

Chilli Salt Squid and Cellophane Noodle Salad

Preparation time: 30 minutes + 30 minutes soaking + 15 minutes refrigeration
Cooking time:: 10 minutes
Serves: 4


  • 250 g (9 oz) dried mung bean vermicelli
  • 90 g (3 oz) trimmed bean sprouts
  • kg (1 lb) squid tubes, cleaned
  • 1 small Lebanese cucumber, seeded and cut into batons
  • 1 tablespoon Sichuan peppercorns, dry roasted
  • 2 teaspoons of sea salt
  • 1 teaspoon of ground white pepper
  • 1 teaspoon of ground black pepper
  • 2 tablespoons coriander (cilantro) leaves, chopped
  • cup of lemon juice
  • cup of rice flour
  • cup plain (all-purpose) flour, peanut oil, to deep-fry
  • teaspoon dried chilli flakes
  • 2 lightly beaten, egg whites
  • coriander (cilantro) leaves, to garnish

For the Dressing

  • 2 tablespoons of Chinese rice wine
  • 2 tablespoons soy sauce, light
  • 2 teaspoons ginger, finely chopped
  • 2 spring onions (scallions), sliced thinly
  • 1 tablespoon dried shrimp
  • 1 teaspoon chilli garlic sauce
  • 1 tablespoon Chinese black vinegar
  • 1 teaspoon sesame oil


  1. For the dressing place the dried shrimp in a small heatproof bowl, add boiling water, cover and soak for 10 minutes.
  2. Drain and chop finely.
  3. Bring the shrimp back to the bowl, pour in the rice wine and soak for another 15 minutes.
  4. In a small bowl, mix the black vinegar, soy sauce, chilli sauce, spring onion and sesame oil. Set aside.
  5. Meanwhile, open the squid tubes, wash and pat dry with paper towels.
  6. With the soft inside facing upwards, score a diamond pattern using a small sharp knife.
  7. Cut the squid into 4 cm x 2.5 cm (1 inch x 1 inch) pieces.
  8. Place into a flat non-metallic dish. Pour in lemon juice on top.
  9. Cover with plastic wrap and marinate in the refrigerator for 15 minutes.
  10. Fill a large heatproof dish with boiling water, place the noodles and soak for 3 - 4 minutes, until softened.
  11. Drain well and rinse with cold running water.
  12. Transfer to the serving bowl. Add the cucumber, bean sprouts and chopped coriander leaves.
  13. Mix the dry-roasted Sichuan peppercorns, sea salt, chilli flakes, black pepper and white pepper in a mortar and pestle or spice grinder and grind to a fine powder.
  14. Transfer to a bowl with plain flour and rice. Mix well.
  15. Drain the squid and pat dry with paper towels.
  16. Fill a deep saucepan with about ⅓ oil. Heat to 180 C (350 F). s
  17. Dip the squid pieces in the egg white then coat well in the seasoned flour.
  18. Deep-fry the squid pieces for 1 minute until golden brown.
  19. Drain on crumpled paper towels and season with salt and black pepper to taste.
  20. Add the dressing and shrimp mixture to the noodles and toss to mix in a large bowl.
  21. Place the squid on top of the noodles, garnish with the coriander leaves and serve.

From: www.noodles.net.au

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