Chargrilled squid with noodles, chilli and fresh coriander

Method

1. For the vinaigrette: combine all the ingredients except the oils, in a bowl, and whisk until the salt is dissolved. Slowly whisk in the oils. Adjust seasoning as needed.

2. For the pepper garnish: boil the rice wine vinegar and sugar in a small saucepan. Cut the peppers into four lengthwise, and remove the seeds. Chop into fine slices.

3. Cook the peppers in the vinegar for 10 minutes. Reserve in the liquid.

4. For the squid: clean the squid removing the beak and the inner quill. Rinse in cold water for about 10 minutes, then drain and pat dry. Score the inside of the squid. Dredge the squid in a little vegetable oil, and season with salt and pepper. And griddle either side.

5. For the noodles: some cellophane noodles require no cooking if they have been soaked properly, but depending on the type you have you may need to cook for one or two minutes in a pot of salted, boiling water. Either way, drain and toss in a little sesame oil. Place a pile in the middle of the plate (the noodles are served at room temperature).

6. In an attractive manner place the peppers and salad leaves around the noodles.

7. Quickly char-grill the squid for about 45 seconds on a very hot griddle (a cast iron pan would work well). Serve immediately with the vinaigrette sprinkled liberally over top, and garnish with the sesame seeds and lots of fresh coriander.