Spicy Thai Squid Salad (with Mango and Noodles)

An image of a bowl with a noodle salad and squid

Spicy Thai Squid Salad (with Mango and Noodles)

Packed with grilled squid, mango slices, crunchy veggies, and cold noodles, Thai squid salad is a flavor-packed winner. Tossed in a spicy lemongrass and fish sauce dressing, it’s the perfect balance of heat and sweetness for a satisfying, refreshing meal.

note - ingredients can be approximate.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Salad

Cuisine Vietnamese

Servings

Calories 567 kcal

Equipment

1 BBQ

Ingredients

Salad

200 g (7 oz) carrot, approx.2
200 g (7 oz) cucumber, approx.2
400 g (7 oz) mango, approx.1 seed removed
400 g (14 oz) Singapore noodles, See Note 1

Lemongrass Chilli Dressing

1 stalk lemongrass, finely diced, See Note 2
1 red chilli, finely diced, See Note 3
30 g (2 tablespoon) soy sauce
30 g (2 tablespoon) fish sauce
45 g (3 tablespoon) lemon juice, approx.1 fresh lemon, See Note 4
15 g (1 tablespoon) brown sugar

BBQ Squid

400 g (14 oz) squid tubes, gutted, See Note 5
salt and pepper, adjust to taste
chilli flakes, optional, adjust to taste
5 g (1 tablespoon) cornflour
15 g (1 tablespoon) olive oil, for grilling

Instructions

Prepare

Thinly dice 1 stalk lemongrass, 1 red chilli and mix together with 30 g (2 tablespoon) soy sauce, 30 g (2 tablespoon) fish sauce, 45 g (3 tablespoon) lemon juice, 15 g (1 tablespoon) brown sugar.
Thinly slice/julienne 200 g (7 oz) carrot, 200 g (7 oz) cucumber
Slice 400 g (7 oz) mango either side of the seed. remove skin, then slice thinly.
Cook 400 g (14 oz) Singapore noodles as per packet instructions, then rinse under cold water to stop cooking and prevent sticking.
Pat dry 400 g (14 oz) squid tubes, slice into 1cm strips, and season with salt and pepper, chilli flakes, 5 g (1 tablespoon) cornflour

Cook

Heat a grill or BBQ to high, brush with 15 g (1 tablespoon) olive oil and grill squid for 1–2 minutes per side until charred and cooked through.
In a large bowl, combine carrot, cucumber, mango, noodles, and grilled squid. Toss gently with the prepared dressing.
Serve immediately as a refreshing cold noodle salad or chill for 15 minutes for a colder option.

Notes

Note 1 - Noodles

You can use any type of noodles you wish. I recommend Singapore or a rice noodle as these are easier to manage when cold. If you use a different type of noodle, keep an eye on it once cooled and maybe give it a quick spritz of oil to loosen them up.

Note 2 - Lemongrass

You can use fresh if you have it available to you, or you can use a minced version.

Note 3 - Chilli

Adjust amount and type of chilli to your spice preferences.

Note 4 - Lemon Juice

Freshly squeezed lemon juice is recommended

Note 5 - Squid Tubes

You can get fresh squid tubes from the fish monger but these likely need to be cleaned and gutted appropriately (or you can ask the fish monger to do it).

You could also get frozen squid tubes from the supermarket which are normally already gutted. Allow them to completely defrost in the fridge (approx. 12 hours) before patting dry and continuing with this recipe.

Storing

The dressing, vegetables and noodles can all be made and assembled ahead of time and stored for up to 2 days. I would recommend cooking squid fresh.

Nutrition

Calories: 567kcalCarbohydrates: 95gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 317mgSodium: 1098mgPotassium: 917mgFiber: 6gSugar: 16gVitamin A: 9134IUVitamin C: 48mgCalcium: 108mgIron: 3mg

Keyword Noodle Salad, Salad recipe, seafood recipe, Squid Recipe

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