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Tangerine-Lime Squid with Rice Noodles

  • Tim Chatigny
  • 1 min read


A super-fast, super-flavorful squid dish from chef Tim Chatigny, with a refreshing combination of flavors. The squid cooks so quickly, make sure you have everything else ready to go when you're ready to cook the squid. 

Serves 4 


1 cup fresh tangerine (or orange juice) 
1/3 cup low-sodium soy sauce 
2 tablespoons honey 
1 teaspoon dark sesame oil 
2 garlic cloves, crushed 
1 tablespoon finely chopped fresh ginger 
1 tablespoon freshly grated orange zest  
2 tablespoons sesame oil 
squid tentacles, long tentacles trimmed 
squid heads, sliced into ½-inch rings 
lime, thinly sliced  
Salt to taste 
12 ounces rice noodlescooked according to package direction and drained   
¼ cup picked cilantro leaves 
¼ cup picked basil leaves, torn to bite size pieces 
¼ cup picked mint leaves 



Heat tangerine juice, soy sauce, honey, sesame oil, garlic, and ginger in a sauce pot on medium low heat.  Continue to cook until thick enough to coat a spoon. Add orange zest. Cool for 10 minutes.   

In a saute pan over medium high heat, add the sesame oil until just before smoking (us a wok if you have one). Add calamari with sliced lime and a small amount of salt. Cook, stirring rapidly, 1 to 2 minutes. Add orange sauce and rice noodles and toss to combine. Finish with herbs. Plate and serve immediately. 

Recipe and photo by Chef Tim Chatigny- follow him on Instagram

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