Calamari and Noodles, Thai style.

This is good one for busy people as all the bits can be prepared well beforehand and kept in the refrigerator until needed, when a hearty meal can be ready in little more time than it takes a pot of water to boil. It works equally well with fresh or cooked chicken meat, as well as cooked or fresh pork or beef, or other seafoods such as prawns, shrimps or clams. Adapted from a recipe by Lucy Corry that appeared in the Christchurch ‘Press’ 8 July 2015, Zest section p5.

¼ cup olive oil.
250g thinly sliced squid rings.
Salt to taste.
2 cloves garlic, peeled and chopped.
3-4 spring onions, finely chopped.
1 green chilli, seeded and chopped finely.
250g fresh udon noodles.
3 cups chopped green leafy stuff e.g. spinach, silverbeet, kale, etc.
2 tblsps dark soy sauce.
1 tblsp Thai fish sauce
1 ½ cups water.

Prepare the garlic, spring onions and chilli and set aside [cover with cling film if you are going to leave it for more than a few minutes]. Prepare the leafy stuff and set aside. These can be prepared and left all day in the refrigerator if required. Mix the water, soy and fish sauces together and set aside.

Bring a pot of salted water to the boil. On a second hob, place a wok or sauté pan over a hot flame. Place the noodles in the boiling water and cook as directed on the noodle packet, usually 2-3 minutes. Add the oil to the wok or sauté pan and stir fry the squid rings and garlic mixture for 2-3 minutes. Add the sauce mix and deglaze the pan, stirring until boiling and thickened, then tip in the drained noodles, and the leafy stuff. Chow around until very hot and serve immediately onto hot places.

Serves: 2.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: