Sweet soy squid stir-fry
PREP+COOK TIME 30 MINUTES SERVES 4
Recipe is best made just before serving.
- 500g fresh flat rice noodles
- 350g cleaned squid hoods
- 2 tablespoons peanut oil
- 3 cloves garlic, crushed
- 2 tablespoons light soy sauce
- 2 tablespoons kecap manis
- 1/4 cup (60ml) water 2 eggs, beaten lightly
- 200g broccolini, cut into 4cm lengths
- 2 tablespoons lemon juice
- 1/4 teaspoon ground white pepper
- 1 fresh long red chilli, sliced thinly
- fresh Thai basil sprigs, to serve
1 Place noodles in a colander and rinse under hot water; shake to drain and help separate strands.
2 Cut squid hoods in half lengthways. Using a sharp knife, score inside surface in a fine criss-cross pattern. Cut into 3cm x 5cm pieces.
3 Heat oil in a wok or a large heavy-based frying pan over medium-high heat. Add garlic; stir-fry for 1 minute or until fragrant. Add squid; stir-fry for 1 minute or until curling and lightly browning. Add noodles, sauces and the water; stir-fry gently for 2 minutes to combine.
4 Move noodle mixture to one side of wok. Add egg to other side of wok; stir well, then fold the noodles on top of egg. When the egg is cooked, add the broccolini, juice and pepper; stir-fry for 1 minute. Serve stir-fry topped with chilli and basil.
Crunchy pumpkin schnitzels with zoodles
PREP+COOK TIME IHOUR 10 MINUTES SERVES 4
This story is from the Issue 85 edition of The Australian Women's Weekly Food.
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This story is from the Issue 85 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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