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.