Rice Noodles and Squid By Mark Bittman
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 229.5
- Total Fat: 7.9 g
- Cholesterol: 132.1 mg
- Sodium: 397.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.8 g
- Protein: 10.6 g
View full nutritional breakdown of Rice Noodles and Squid By Mark Bittman calories by ingredient
Introduction
From http://bitten.blogs.nytimes.com/2009/07/20/rice-noodles-and-squid/ From http://bitten.blogs.nytimes.com/2009/07/20
/rice-noodles-and-squid/
Number of Servings: 4
Ingredients
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Squid, raw, 8 oz, boneless
Sesame Oil, 2 tbsp
Garlic, 3 cloves
Fennel, .25 bulb
Green Peppers
Fish Sauce, 1 tbsp
Cilantro, raw, 4 tbsp
Rice Noodles, 2 cup
Directions
1) Soak rice noodles in hot water while browning and softening chopped fennel and celery in sesame oil.
2) Simultaneously cut up and wash squid.
3) Drain and add the noodles, a bunch of chopped-up garlic and chile, and the squid to the pan, with a little water.
4) Stir-fry that for about 2 minutes, until the squid isn'’t raw and the noodles are hot.
5) Add fish sauce, chopped up cilantro and mint, and then squeezed lime over all.
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTWRITE718.
2) Simultaneously cut up and wash squid.
3) Drain and add the noodles, a bunch of chopped-up garlic and chile, and the squid to the pan, with a little water.
4) Stir-fry that for about 2 minutes, until the squid isn'’t raw and the noodles are hot.
5) Add fish sauce, chopped up cilantro and mint, and then squeezed lime over all.
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTWRITE718.
Member Ratings For This Recipe
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EVERGLAD
Amazing!I followed the directions on the package for the rice noodles because they varied from this recipe. I used a green sweet pepper and chili powder also because of a small confusion and skipped the mint. Inspite of this I think I have never had better! I can't wait to eat this again!!! - 3/29/13