1 Cut calamari hoods along one side and open out flat. Place calamari flesh-side up onto a board. Using a sharp knife, score flesh to create a honeycomb pattern (do not cut right through flesh). Cut into pieces about 8cm x 4cm. Place calamari into a bowl.
2 Combine lemongrass, chillies, the coriander roots and leaves, ginger, sugar, garlic and ¼ cup of lime juice in small processor. Process ingredients until finely chopped. Add the lemongrass mixture to calamari and stir to combine. Cover and place the calamari in fridge to marinatefor at least 20 minutes.
3 Meanwhile, make the vegie noodle salad: Cook noodles following the packet directions. Refresh in cold water and drain. Combine noodles and remaining ingredients in a large bowl. Toss salad to combine.
4 Preheat a barbecue hotplate over medium-high heat. Drain calamari from the marinade. Barbecue, tossing often, for2–3 minutes, or until curled and just tender. Transfer to a plate. Arrange vegie noodle salad on a serving platter or four serving plates. Top with calamari and serve with lime wedges.