- 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
- Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
- Boil noodles in same water until just tender, about 3 minutes.
- When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
- Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
- Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
- Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.