Chilli Squid With Hokkien Noodles
James Stuart
ingredients
- 500g Hokkien Noodles
- 750g cleaned small squid hoods
- 2 tbs lime juice
- 6 red asian shallots
- 4 cloves garlic
- 2 small red chillies, chopped
- 2 fresh coriander roots
- 2 stems lemon grass, white part only, chopped
- 1 tbs chopped fresh ginger
- 2 tbs tomato paste
- 1/3 cup peanut oil
- 300g baby bok choy, chopped
- 2.5 tbs grated palm sugar
- 1 tbs fish sauce
- 3 tbs fresh coriander leaves
directions
- 1
1. Cut the squid hoods in half length ways, score a shallow diamond pattern on the inside. Cut into 5cm triangles. Put in a bowl with the lime juice and refrigerate.
- 2
2. Process the shallots, garlic, chili, coriander roots, lemon grass, ginger and tomato paste in a food processor until a fine paste forms.
- 3
3. Drain the quid and cook over high heat in oiled wok for 2-3 minutes. Remove from the wok. Cook the bok choy for 2 minutes and then add to squid.
- 4
4. Add more oil to wok and add the paste and cook over medium heat for 5 minutes. Return the quid and bok choy to the wok, then add the noodles and combine. Stir in the palm sugar and fish sauce for 1 minute, then stir in the coriander.
Source: Essential Wok
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