Salt And Pepper Squid With Crispy Noodle Salad - cooking recipe

Ingredients

1/4 cup cornstarch
1 tbsp ground sea salt
1 tbsp Szechuan pepper blend
1 2/3 lbs squid hoods, cleaned
None None Vegetable oil, for deep frying
None None Noodle Salad
1/4 head Chinese cabbage, finely shredded
2 None medium carrots, cut into matchsticks
6.5 oz bean sprouts
3.5 oz crispy noodles, such as Ramen
3 None radishes, trimmed, washed, cut into matchsticks
1/2 cup cilantro
4 None scallions, finely sliced
2 tbsp honey
4 tbsp soy sauce

Preparation

In a small bowl, combine cornstarch, salt and pepper blend.
Place squid flat on a board, outer side down. Score the inside of the squid, diagonally, in opposite directions. Cut into 2 inch pieces. Toss in the salt and pepper mix to lightly coat.
Heat oil for deep frying in a large saucepan until a cube of bread sizzles immediately when added. Deep fry squid in 4-5 batches, for 1-2 mins each, until golden. Drain on paper towels.
To make the noodle salad, combine all ingredients except honey and soy sauce in a large bowl. Toss well.
Divide salad on to serving plates. Top each with an even amount of squid. Mix honey and soy sauce together and drizzle over. Serve immediately.