Southeast Asian Rice Noodles with Calamari and Herbs

Ingredients

• 1 tablespoon fish sauce 
• 1  cucumber sliced into thin half-moons
• 6 tablespoons juice of lime fresh
• 1 cup mint leaves mixed coarsely chopped
• 0.8 teaspoon pepper red hot
• 8 ounces vermicelli dried (rice vermicelli)
• 2  spring onion thinly sliced
• 1 pound squid rings cleaned halved cut into 1/3-inch-thick rings and tentacles
• 2 teaspoons sugar 
• 6 tablespoons vegetable oil 

Equipment

• bowl
• whisk
• pot
• slotted spoon

Directions

1. Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute.
2. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
3. Boil noodles in same water until just tender, about 3 minutes.
4. When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
5. Drain noodles, then transfer to ice bath to stop cooking.
6. Drain well, then snip with kitchen shears 2 or 3 times.
7. Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved.
8. Add oil in a slow stream, whisking until combined.
9. Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.