10 Minute Asian Squid With Noodles

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I love all the traditional feasting around Christmas and the warm, inviting smells that come from the kitchen. Sometimes however, I think it is rather refreshing to have a completely different, spicy type of dish to feed the family over the Christmas week.

Squid is very economical, especially if you are feeding large numbers and takes minutes to cook. So I imagine you have been feasting royally over Christmas and Boxing Day and you crave something a little lighter and perhaps a chilli kick. You want minimum fuss to prepare a work of wonder. Step forward my ‘Asian Squid with Noodles’ to feed the family. It really is ridiculously easy and quick and you will be rewarded by many happy faces. By all means tone down the chilli if you are feeding to little ones (I tend to do a separate one for my youngest).

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I find the best place to buy squid is fresh from the fishmonger or from the fresh fish counter at your local supermarket. The fishmonger can gut the squid for you so that all you need to do is to cut it into rings. Gutting the squid yourself though can be rather good fun, but perhaps not if you are squeamish. I will do a vimeo of me doing it next time I make this and will then paste it up here for you to see. Watch this space. It’s actually very easy and my daughters actually enjoy helping me with this part.

Wishing you all a Happy New Year.

10 Minute Asian Squid With Noodles

serves 4

2 tbsp sesame oil

1/2 white onion, diced

4 garlic cloves, finely sliced

1 inch of ginger, finely grated

1 red pepper, chopped

2 green chillies, finely sliced

1 handful of fresh sugar snaps

400g squid, cut into rings

1 tbsp five spice powder

3 tbsp light soy sauce

1 handful of fresh coriander

250g medium egg noodles

1 lime, quartered

1. In a bowl add the five spice powder to the squid rings and put to one side.

2. Place the oil into a wok or shallow pan and add the onion, garlic, ginger. Cook on a medium heat for a couple of minutes before adding the red pepper, green chillies, sugar snaps. Cook for a further couple of minutes before adding the five spiced squid.

3. Move around the pan so that ingredients do not burn. Add the soy sauce and continue to cook for 3 more minutes.

4. Boil the egg noodles according to the packet and then drain and serve into bowls.

5. Just before serving add the fresh coriander to the squid.

6. Spoon the Asian squid onto the noodles, place the lime on top and serve immediately.

8 thoughts on “10 Minute Asian Squid With Noodles

  1. I’m on holiday back home in Florida and have just eaten a beautiful handmade baked donut from a local shop (so busy we had to wait one hour for our order!). BUT, I am craving something spicy like this right now. Bookmarking for when I get back to Scotland. Happy New Year, Torie. 🙂

  2. Rachel

    another great recipe I’ve done a few times – thank you! It was a perfect antidote to all the Christmas food as well. And I’ve made it using the packets of frozen fruit de mer you can buy from most supermarkets – it is almost as good, and super convenient….

  3. Matt

    Just made – and eaten – this, this evening. Absolutely wonderful and incredibly easy to follow recipe.

    This is the first time I’ve attempted one of your recipes. I’m a fan.

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