Crispy Calamari and Noodle Salad

A seafood salad with a difference.


  • 300 - 400 g cleaned calamari rings
  • 1 t (5 ml) Ina Paarman’s Fish Spice
  • vegetable oil for shallow frying
  • 150 g instant noodles
  • 4 – 5 spring onions, finely sliced
  • 1 small baby green cabbage, finely shredded
  • 80 g sugar snap peas, halved and cut lengthwise
  • ½ cup (125 ml) fresh parsley leaves
  • ½ cup (125 ml) fresh mint leaves
  • 1 chilli, finely sliced (optional)
  • Ina Paarman’s Vegetable Spice
  • Ina Paarman’s Reduced Oil Greek Dressing

Season the calamari rings with Fish Spice.

Heat oil in a frying pan over medium heat.

Working in batches, shallow fry the calamari for 1 – 2 minutes or until just done. Remove from pan.

Add noodles to the now empty pan and stir-fry for 1 minute.

Place the spring onions, cabbage, sugar snap peas, herbs and chilli  in a large mixing bowl. Add a sprinkling of Vegetable Spice and toss to combine. Spoon into a large serving platter. Top with calamari and noodles.

Dress with Ina Paarman’s Greek Dressing.

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