Stir-fry with squid, bell peppers and cucumbers
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 221, total fat 5 G., saturated fats 1 G., proteins 12 G., carbohydrates 32 G., fiber 2 G., cholesterol 132 mg, sodium 408 mg, sugar 4 G.
Serving size: 1 of 8 servings
Calories 221, total fat 5 G., saturated fats 1 G., proteins 12 G., carbohydrates 32 G., fiber 2 G., cholesterol 132 mg, sodium 408 mg, sugar 4 G.
Make more than just fried squid rings with your stir-fry. This stir-fry with rice noodles and vegetables is filling and packed with a whole host of flavors. To ensure the squid's tender texture is captured, make a grid pattern on the squid beforehand. All ingredients are quickly stir-fried in a wok (or large skillet), ensuring the squid remains tender and the bell peppers juicy. To keep the rice noodles firm, rinse them immediately with cold water after cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of cleaned squid
- 220 g rice noodles
- 1/3 cup chicken broth
- 1 tbsp. molasses
- 1 tbsp soy sauce
- 2 tablespoons of vegetable oil
- 2 red bell peppers, seeded and cut into strips
- 1 bunch green onions, white parts cut separately from green parts
- 5 cm ginger root, peeled and cut into thin strips
- 1 tbsp finely chopped garlic
- 1.5 tbsp lime juice (1-2 pcs.)
- 1 small cucumber, thinly sliced
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Cooking the dish according to the recipe:
- Cut the squid bodies open on one side so they lay flat. Use a knife to create a 0.5 cm grid. Cut into 1 cm strips. Cut the tentacles in half.
- Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and cool completely under cold running water. Mix together the broth, molasses, and soy sauce.
- Heat vegetable oil in a wok or large heavy skillet over high heat. When it begins to smoke, add the bell pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, until the pepper is charred in spots and crisp-tender, about 3 minutes.
- Add the white part of the green onion, ginger, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring, until the squid is cooked through, about 1 minute.
- Add lime juice, then toss the squid mixture into the noodles. Let cool completely, about 30 minutes or overnight.
- Season with salt and pepper to taste. Serve topped with cucumbers and green onions.
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