Photo: Tina Dawson
Southeast Asian Rice Noodles with Calamari and Herbs
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
464
Calories
8g
Protein
15g
Fat
77g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Squid | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes