Thursday, 6 June 2013

Healthy Recipe - life Low-fat stir-fried squid with sweet chilli noodles


Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Serves: - 4

  • 200g Thai Taste Rice Noodles
  • 2 tsp sunflower oil
  • 400g squid tubes, thawed if frozen, cut into 5mm-wide rings
  • 2 gloves garlic, finely chopped
  • 200g sugar snap peas, halved lengthways
  • 300g beansprouts
  • 4 salad onions, shredded
  • 2 tbsp Blue Dragon Hot Sweet Chilli Sauce
  • Juice of  1 lime
  • Handful basil leaves

1. Place the noodles in a large heatproof bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes. Drain and cool.
2. Heat 1 tsp of the oil in a large wok. Pat the squid dry with kitchen paper and stir-fry for 4-5 minutes until cooked through. Transfer to a bowl and return the wok to the heat.
3. Heat the remaining oil in the wok and stir-fry the garlic and sugar snaps for 2 minutes.
4. Return the squid to the pan along with the noodles, beansprouts and salad onions and heat through for a couple of minutes until piping hot. Season with sweet chilli sauce and lime juice then divide between 4 bowls and serve scattered with basil leaves.

No comments:

Post a Comment

We would love to hear what you think?