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🥗 Warm Thai Noodle Salad with Squid

305 kcal · 30 min · 4 servings

Ingredients

• 75 g glass noodles
• 100 g carrots (1 carrot)
• 300 g kohlrabi (1 kohlrabi)
• 50 g mung bean sprouts
• 1 shallot
• 10 g ginger (1 piece)
• 1 small green chili pepper
• 0.5 lime
• 2 tbsp Thai fish sauce
• 2 tbsp olive oil
• 250 g small calamari
• 4 sprigs Thai basil
• salt

Instructions

1. 1. Place the glass noodles in a bowl.
2. 2. Pour hot water over them.
3. 3. Let the noodles soak for 15 minutes.
4. 4. Peel the carrot and the kohlrabi.
5. 5. Cut the vegetables into very fine strips.
6. 6. Rinse the bean sprouts.
7. 7. Let the sprouts drain well.
8. 8. Peel the shallot.
9. 9. Cut the shallot into very fine strips.
10. 10. Drain the soaked noodles.
11. 11. Let the noodles drain well.
12. 12. Cut the noodles into small pieces using kitchen scissors.
13. 13. Add the noodles, carrot, kohlrabi, sprouts, and shallot to a large bowl.
14. 14. Peel the ginger.
15. 15. Grate the ginger finely.
16. 16. Wash the chili pepper.
17. 17. Slice the chili pepper into thin rounds.
18. 18. Squeeze the juice from the lime.
19. 19. You need 2 tablespoons of lime juice.
20. 20. Mix the ginger and chili with the fish sauce.
21. 21. Stir in the lime juice.
22. 22. Add the olive oil.
23. 23. Pull out the heads of the squid.
24. 24. Cut off the parts hanging from the head just above the eyes.
25. 25. Do not separate the tentacles from each other.
26. 26. Remove the squid's beak.
27. 27. Rinse the tentacles.
28. 28. Set the tentacles aside.
29. 29. Remove the fins from the squid bodies.
30. 30. Peel off the spotted skin.
31. 31. Pull out the cartilage strip from the body.
32. 32. Rinse the squid bodies.
33. 33. Cut the squid bodies into rings.
34. 34. Halve the tentacles.
35. 35. Wash the basil.
36. 36. Shake the basil dry.
37. 37. Pluck the leaves from the stems.
38. 38. Bring 1 liter of salted water to a boil in a pot.
39. 39. Add the squid.
40. 40. Bring the water back to a boil.
41. 41. Cook the squid for only about 30 seconds.
42. 42. They should be tender.
43. 43. Drain the squid.
44. 44. Let them drain.
45. 45. Toss the hot squid with the vinaigrette.
46. 46. Mix the squid with the vegetables and noodles.
47. 47. Sprinkle the salad with the basil.
48. 48. Serve the salad lukewarm.

Nutrition per serving

• kcal: 305
• Protein: 22 g · Fett/Fat: 12 g · Carbs: 26 g