½ pack udon noodles
1 x 565g can lychees, halved and 1 cup (250ml) syrup reserved
8 baby squid tubes, cut and scored
½ cucumber, sliced
1 tbsp. soy sauce
2 tbsp. mirin
2 tbsp. rice wine vinegar
juice of 1 lime
2 tbsp. pickled ginger
1 tsp. sesame seeds.
3 sprigs vietnamese mint, leaves
3 sprigs thai basil, leaves
1 bunch coriander, roughly chopped
handful of snow pea shoots
¼ cup deep fried shallots
Cook noodles as per packet instructions.
While the noodles are cooking, heat oil In a frying pan over a medium heat.
Add the squid and season. Cook for 30 seconds each side or until just cooked.
Meanwhile, for the dressing, in a large mixing bowl whisk together soy, mirin, rice wine vinegar, lime juice, pickled ginger and sesame seeds.
Add cooked calamari straight from the pan.
Add remaining ingredients including the cooked noodles.
Toss well and serve immediately.