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
stems, divide into 4 bundles and garnish
each bowl with 1 herb bundle and lime
wedges, for squeezing at the table.