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    Low-fat stir-fried squid with sweet chilli noodles

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    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. 

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    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.


    Average user rating

    3 stars