Squid, Basil & Chilli Noodle Stir-fry

Serves: 4

Style: Stirfry

Difficulty: Easy


600g Baby squid tubes, cut into 1cm rings
2 Long red chillies, seeds removed, finely chopped
2 Garlic cloves, crushed
1 cup Basil leaves, sliced, plus small leaves to serve
1 tablespoon Olive Oil
1 punnet Cherry Tomatoes, halved
4 x 90g Hakubaku somen noodles
1/4 cup Lime juice
2 cups Bean sprouts


Squid, Basil & Chilli Noodle Stir-fry


Prepare the noodles as per instructions refresh under cold water and drain. Place the squid, chilli, garlic, basil and oil in a bowl, season with salt and toss to coat squid. Place a large wok over heat heat. When very hot, stir-fry in batches for 1-2 minutes until squid is opaque. Return all the squid to the wok with the tomatoes, noodles and lemon juice, then stir-fry for 2 minutes or until the noodles are softened and heated through. Remove from the heat, then toss through the bean sprouts and extra basil. Season to taste with salt and pepper, divide among bowls and serve.



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