- Electric Rice Cooker: Ideal for efficiently cooking rice noodles with consistent results, suitable for base dishes involving rice.
- Chef's Knife: Essential for chopping herbs, garlic, onions, and other vegetables as described in the recipe.
- Cutting Board: Needed to safely prepare ingredients using a chef's knife.
- Mixing Bowls: Various sizes available for mixing sauces, marinating, or combining ingredients based on recipe requirements.
- Frying Pan: A non-stick option is recommended for sautéing herbs and vegetables in the dish.
- Slotted Spoon: Useful tool for draining cooked rice noodles and possibly fried calamari to prevent them from being too wet before serving.
- Colander or Fine Mesh Strainer: Available for rinsing pre-cooked rice noodles, though not always required depending on the product.
- Measuring Cups and Spoons: Essential kitchen tools for measuring ingredients like oil or water during cooking processes.
- Bamboo Steamer: Suitable for steaming fresh vegetables that could complement rice noodles dishes, although not mentioned in the recipe but useful for similar culinary preparations.
- Spice Grinder (optional): For grinding fresh spices to enhance flavors; however, its relevance to this particular recipe is uncertain based on the given information.
- Food Processor (optional): Useful for chopping herbs or nuts if included as an optional garnish in a similar recipe context.
1 pound cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved
8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli)
6 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
2 teaspoons sugar
3/4 teaspoon hot red pepper flakes
6 tablespoons vegetable oil
1 Kirby cucumber, sliced into thin half-moons
2 scallions, thinly sliced
1 cup mixed coarsely chopped herbs such as mint, basil, and cilantro
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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