Spicy Korean squid stir-fry with noodles
Tender stir-fried squid and vegetables in a spicy Korean sauce. Served with cellophane noodles.

2 small red chilies—deseeded and finely chopped (or 1 teaspoon dried chili flakes)

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

2 scallions (spring onions) finely sliced on diagonal and seperated into white and green parts



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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