CHILLI SQUID SALAD
400 grams soba noodles
2 cloves of garlic, crushed
1 tablespoon of dried chili flakes
1 tablespoon of soy sauce
½ cup of lime juice, plus lime wedges to serve
1kg of squid tubes, cleaned and thinly sliced
2 tablespoons peanut oil
400 grams of mixed cherry tomatoes
½ bunch of baby basil
½ cup of fried shallots
Place the noodles in a large pot of salted boiling water for 4 minutes or until just cooked. Drain and refresh under cool running water. Set aside.
Place the garlic, chili flakes, soy sauce and lime juice in a small bowl and stir to combine. Place the squid in half of the mixture and toss to coat.
Heat ½ a tablespoon of peanut oil in a large frying pan over high heat. Cook the squid in batches, for 2-3 minutes or until just cooked. Once all the squid has been cooked slightly fry the noodles in the remaining oil.
Toss the noodles together with the squid, halved tomatoes, torn basil and fried shallots. Drizzle with the remaining chilli mixture and serve with lime wedges.