Spinach Noodle Salad with Squid and Cucumber

(serves 4)

Sometimes inspiration for a new dish comes from seeing a new ingredient in an old aisle in the supermarket, for me this time it was: spinach noodles! I know they don't really taste like spinach, but i like that it's green and has the consistency of soba noodles, and tastes a little different. Not everyone is keen on the idea of a noodle salad, and i did have a debate about whether this is more of a noodle or a salad dish, with the conclusion that maybe it just depends on the ratio?? Anyhow, i like salads with a bit of substance, so here's to noodle salads!

Prep time: 15 min
Cooking time: 20 min


Ingredients:
2 squid tubes
2 cucumbers
2x30g spinach noodles
100g mix salad leaves
Sumac
Salt and pepper


Dressing:
1 T Soy sauce
1 T Mirin
1/2 T Sesame oil
1 T Rice wine vinegar or white wine vinegar
juice of 1/2 lemon


Method:
1. Clean the squid tubes and pat dry with a paper towel. Slice it open and lay the squid flat on the chopping board. Diagonally score the inside of the squid with a narrow criss-cross pattern.
2. Cut the squid into approx 3x2cm rectangles. Marinate in a bit of oil, sumac, salt and pepper.
3. Shave the skin off the cucumbers and quarter them lengthwise. Remove the seeds, then diagonally slice the cucumber to create thin shreds. 
NB. If it is a fat cucumber, then you may need to halve it lengthwise again. 
4. Boil water and add the spinach noodles and cook for 3 min.
5. Drain the noodles and wash 2-3 times with cold water. Place into a large salad bowl and mix through with half the dressing. 
6. Add the salad leaves and cucumber and toss through.
7. Heat a pan with 1/2 T oil. Put it on high heat and put the squid in and cook for 2-3 min, or until it curls up.
NB. You want to make sure there is no overlap of squid in the pan as it won't get enough heat to cook quickly. You may need to cook this in 2 batches. 
8. Mix in the squid with the rest of the salad and add some sesame seeds to garnish!