Rice noodle salad with shrimp and squid

A light salad will especially please seafood lovers! Simple and delicious! I looked at the salad in the magazine and finally decided to cook it. Rice noodle salad with shrimp and squid is good for seafood lovers.

Dot (Cooking)

Recipe author

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Composition / ingredients

Servings:

Noodles (funchosa - 2 bundles)

600

Garlic

Squid

Shrimp (boiled and peeled)

250

Beijing Chinese cabbage

150

Cashews (chopped)

Olive oil (for frying)

For refueling:

Worcestershire sauce

Olive oil

Paprika

0.5

Lemon juice

Sugar

0.5

Salt

to taste

Ground black pepper

to taste

For decoration:

Cashews (chopped)

Shrimp (with tails)

Squid (tentacles)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 30 % 8 g

Carbohydrates 26 % 7 g

148 kcal

GI: 14 / 86 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Step 2:
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Step 6:
Step 7:

Scald squid, peel off, chitinous plates too. Rinse everything, dry and cut into small rings.

Chop the cabbage, cut the garlic into thin slices.

Throw noodles into boiling water, cook for 3-4 minutes, put them in a colander and let the water drain.

Mix lemon juice, olive oil, paprika, sugar, Worcestershire sauce, salt, ground black pepper in a bowl.

Heat olive oil in a large frying pan, fry garlic until golden brown. Lay out the squid rings and fry a little.

Put the shrimp here, fry it too.

Finish the noodles, fry. Remove the pan from the heat, pour the contents of the dressing.

Sprinkle with nuts, put Peking cabbage. Keep everything on high heat for two minutes.

Fry squid tentacles in a hot frying pan without oil.

Sprinkle the salad with cashews, garnish with shrimp and squid.