Low-fat stir-fried squid with sweet chilli noodles

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