Low-fat stir-fried squid with sweet chilli noodles


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. 

Cook’s tip

Try swapping the basil used to finish this dish with mint or Thai basil.

And to drink...

Bottlegreen Sparkling Ginger and Lemongrass is a spicy and aromatic presse that adds depth and bite to this dish.

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1430.928kJ
Fat 4.9g
Saturated Fat 0.8g
Carbohydrate 52g
Sugars 8.1g
Salt 0.7g

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3 stars

Average user rating Based on 23 ratings