Crisp Five-Spice Calamari with Spicy Citrus Noodles
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Noodles and Dressing:
  • 8 ounces bean thread noodles (vermicelli)
  • 2 tablespoons peanut or toasted sesame oil
  • 1 to 2 tablespoons Sriracha chili sauce
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon light brown sugar
  • Juice of 1 large pink grapefruit
  • 1 serrano chile, sliced into thin rings
  • Juice of 1/2 lemon
Calamari:
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper
  • 2 heaping tablespoons potato starch
  • 3 large yolks, beaten
  • 3 cups vegetable oil
  • 1 pound fresh squid tubes, cleaned and sliced into rings
  • Small handful fresh Thai basil stems
  • Small handful fresh cilantro stems
  • Small handful fresh mint stems
  • Lime wedges, for serving

Directions

For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside.

Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside.

For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned.

Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot.

To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table.

IDEAS YOU'LL LOVE

Five-Spice Roast Chicken Drumsticks

Recipe courtesy of Ching-He Huang

Five-Spice Duck

Recipe courtesy of Tom Douglas

Five-Spice Blend

Recipe courtesy of Bal Arneson

Five-Spice Green Beans

Recipe courtesy of Todd Porter|Diane Cu

Sticky Five-Spice Short Ribs

Recipe courtesy of Aida Mollenkamp

5-Spice Pork Stir Fry with Mandarin Oranges

Recipe courtesy of Kelsey Nixon

Fresh Young Squid with Scallops

Recipe courtesy of LeeAnn Chin

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here