Save to your scrapbook
Squid & bacon with rice noodles
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 Waitrose & Partners Prepared Squid (about 300g from the fish service counter)
4 tsp wok oil
75g Waitrose & Partners Beech Smoked Bacon Bits
1 garlic clove, thinly sliced
265g bag Waitrose & Partners Water Chestnut & Bamboo Shoot Stir-Fry
300g bag Waitrose & Partners Singapore Rice Noodles
½ bunch salad onions, shredded
1 hot red chilli, thinly sliced
1 large British Blacktail Free Range Egg, beaten
2 tsp reduced salt soy sauce
1 Separate the squid from its tentacles and pat the squid dry with kitchen paper. Cut the tubes into 1cm rings and pat dry again. Heat 1 tsp oil in a wok, add the bacon and sizzle for 2-3 minutes, until golden. Add all of the squid along with the garlic; toss for 1-2 minutes over a high heat until the squid curls and changes colour. Transfer to a large bowl or plate.
2. Add 2 tsp more oil to the pan and cook the water chestnut and bamboo shoot stir-fry for 1 minute before tipping it on top of the squid and bacon. Add the remaining 1 tsp oil and stir-fry the rice noodles, tossing, for 3 minutes, until hot and tender. Scatter with ½ the salad onions and ½ the chilli.
3. Return the bacon, squid and vegetables to the pan, then pour in the beaten egg and 1 tsp soy sauce. Toss for a few seconds (tongs are good for this) until the egg thickens around the noodles a little. Divide between 2 wide bowls, then top with the remaining salad onions and chilli. Splash with the remaining 1 tsp soy sauce and serve straight away.
The bacon bits in this recipe take the place of Chinese char sui barbecue pork, which is traditionally added to Singapore noodles. They add a lovely smoky flavour, but leave them out if you prefer.
This recipe appeared within the February 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in Thu Jan 23 10:56:12 GMT 2020.