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Low-fat stir-fried squid with sweet chilli noodles
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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
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.
Try swapping the basil used to finish this dish with mint or Thai basil.
Bottlegreen Sparkling Ginger and Lemongrass is a spicy and aromatic presse that adds depth and bite to this dish.
Typical values per serving: