Salt And Pepper Squid And Noodle Salad

Steps

1. Cook the sweet potato noodles according to the packet instructions until tender. Drain and rinse under cold water to stop the cooking process. Once drained well, cut the noodles into 8cm lengths.
2. To segment the grapefruit, cut over a small bowl to catch the juices, ensuring you squeeze the membrane to extract all the juice. Add the segments to a separate bowl. Mix 1 tablespoon of olive oil into the juice and whisk to combine.
3. Heat the remaining olive oil in a large frying pan over high heat. Cook the salt and pepper squid according to the packet instructions, or until golden and cooked through.
4. In the meantime, toss the grapefruit segments with the cooked noodles, mixed salad leaves, fresh coriander, thinly sliced carrot, cucumber, and snow pea sprouts in a large bowl.
5. Serve the crispy squid on top of the salad and drizzle with the prepared dressing. Enjoy immediately!