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Tender
stir-fried squid and vegetables in a spicy Korean sauce. Served
with cellophane noodles.
(Read the related
post.)
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2
small red chilies—deseeded and finely chopped (or
1 teaspoon dried chili flakes)
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| 2
cloves garlic—minced |
| 2
teaspoons finely grated fresh ginger |
| 3
tablespoons soy sauce |
| 2
tablespoons fish sauce |
| 1
tablespoon rice vinegar |
| 1
tablespoon brown sugar |
| 1
teaspoon sesame
oil |
| 3½
oz (100g) cellophane (bean thread) noodles |
| 2
tablespoons canola or peanut oil |
| 10
oz (300g) raw squid rings—cut in half, and patted
dry |
| 1
carrot—peeled and thinly sliced |
| 2
cups shredded cabbage |
| 2
cups bean sprouts |
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2
scallions (spring onions) finely sliced on diagonal
and seperated into white and green parts
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MIX
together the chilies, garlic, ginger, soy sauce, fish sauce,
rice vinegar, brown sugar and sesame oil in a small bowl until
well combined. SOAK the noodles in a bowl of boiling water for
5 minutes. WHILE the noodles soak, heat 1 tablespoon of the
oil in a wok or large skillet over a high heat. ADD the squid
and cook, stirring, for 2 minutes, then remove from the wok
and set aside on a plate. ADD the remaining tablespoon of oil
to the hot wok and cook the carrot for 2 minutes, stirring,
then add the cabbage and white parts of the scallions and cook
for 3 minutes. ADD the sauce mixture, squid, bean sprouts and
the green part of the scallion and cook for 1 minute, tossing
to mix together and heat through. DRAIN the noodles and divide
them between two bowls. SPOON equal amounts of the squid stir-fry
onto the noodles.
Variations:
Instead of squid use shrimp, chicken, scallops or tofu. Use
rice vermicelli noodles instead of cellophane noodles.
Tip:
The stir-fry sauce also makes a great marinade for grilled
seafood, chicken, or beef.
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