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Southeast Asian Rice Noodles with Calamari and Herbs

['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.

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