Salt and Pepper Squid and Noodle Salad

This salt and pepper squid and noodle salad is a vibrant, fresh and satisfying meal that comes together in just 20 minutes. Golden crispy salt and pepper squid is served over a colourful salad of sweet potato noodles, ruby red grapefruit segments, fresh coriander, carrot, Lebanese cucumber and snow pea sprouts, all dressed with a simple grapefruit juice and olive oil dressing.

At just $7 per serve this is outstanding value for a dish that looks and tastes genuinely impressive. The ruby red grapefruit is the unexpected hero — adding a bright, slightly bitter citrus sweetness that lifts the entire salad and pairs beautifully with the seasoned squid.

Why you’ll love this recipe

• Ready in just 20 minutes with minimal prep
• Excellent value at just $7 per serve
• Ruby red grapefruit adds a beautiful, unexpected citrus note
• Sweet potato noodles are a fun and colourful alternative to regular noodles
• Fresh and light yet satisfying enough for a complete meal
• Perfect for a quick weeknight dinner or casual entertaining

Why make squid and noodle salad?

Salt and pepper squid from the deli or freezer section is one of the most useful shortcut ingredients available — already seasoned, already crumbed and needing just a few minutes in a hot pan to become golden and delicious. Serving it over a fresh noodle salad rather than with the usual chips and aioli transforms it into something far more interesting and well-rounded.

The sweet potato noodles bring a gentle earthiness and a beautiful translucency when cooked, while the ruby red grapefruit segments squeezed over a simple olive oil dressing create a bright, slightly bitter dressing that cuts through the richness of the squid perfectly. It’s a combination that feels fresh and exciting every time.

Ingredients (serves 4)

Servings4

• 2 dried sweet potato noodles (100g packets)
• 1 large ruby red grapefruit
• ¼ cup extra virgin olive oil
• 1 salt and pepper squid (270g packet)
• 100 g mixed salad leaves
• ½ cup fresh coriander sprigs
• 1 large carrot, halved lengthways and thinly sliced diagonally
• 2 Lebanese cucumbers, seeded and sliced diagonally
• 50 g snow pea sprouts, trimmed

Tip: Sweet potato noodles (also called glass noodles or dangmyeon) are available in the Asian foods aisle at most supermarkets. They turn translucent and slightly chewy when cooked — rinse well under cold water after draining to stop them sticking together.

How to make salt and pepper squid and noodle salad

Step 1: Cook the noodles

Cook the sweet potato noodles following packet directions until tender. Drain, then refresh under cold running water and drain well again. Cut the noodles into 8cm lengths using scissors or a knife.

Step 2: Make the grapefruit dressing

Segment the grapefruit over a small bowl to catch all the juices, squeezing the membrane to release as much juice as possible. Set the segments aside in a separate bowl. Add 1 tablespoon of olive oil to the juice and whisk to combine.

Step 3: Cook the squid

Heat the remaining olive oil in a large frying pan over high heat. Cook the salt and pepper squid following packet directions, or until golden and cooked through.

Step 4: Assemble and serve

Meanwhile, toss the grapefruit segments with the cooked noodles, mixed salad leaves, coriander sprigs, carrot, cucumber and snow pea sprouts in a large bowl.

Divide the salad among serving plates. Top with the hot squid and drizzle with the grapefruit dressing. Serve immediately.

Tips for best results

• Rinse the cooked noodles thoroughly under cold water to stop them cooking and prevent sticking
• Squeeze the grapefruit membrane well — you want as much juice as possible for the dressing
• Get the pan very hot before adding the squid for a good golden crust
• Cook the squid in batches if needed — overcrowding the pan causes steaming rather than crisping
• Assemble the salad just before the squid is ready so everything is fresh when served
• Serve immediately — the squid is best eaten hot and crispy straight from the pan

Serving suggestions

This squid and noodle salad pairs beautifully with:

• Extra fresh coriander and sliced red chilli on top
• A drizzle of sweet chilli sauce or soy sauce for extra flavour
• Prawn crackers on the side for added crunch
• A cold glass of sparkling water with lime or a light lager
• Steamed edamame as an easy starter

Nutrition per serving

Based on 4 servings

Energy

1724 kJ

Calories

412 cal

Protein

10.7 g

Total fat

15.7 g

Saturated fat

2.5 g

Carbohydrate

53.7 g

Sodium

418 mg

Cholesterol

0.1 g

Final thoughts

This salt and pepper squid and noodle salad is a brilliant weeknight dinner that proves you don’t need to spend a lot of time or money to eat really well. The combination of golden crispy squid, chewy sweet potato noodles, juicy grapefruit and crisp fresh vegetables is refreshing, satisfying and full of contrasting textures that make every forkful interesting.

At just $7 per serve and 20 minutes from start to finish, this is one of the best value seafood meals in our collection. The ruby red grapefruit dressing alone is worth making — keep it in mind next time you want a quick, bright citrus dressing for any salad.