Ingredients
- 300g squid (I use rings in this recipe)
- 200g cooked noodles (I used brown rice ones)
- 2 red peppers
- 6 spring onions
- 1/2 tablespoon coconut oil
- 1/2 tablespoon sesame oil
- Sesame seeds to garnish
For the sauce
- 2 tablespoons miso chili paste like THIS or you can sub for another chili paste and adjust amount accordingly
- 1 tablespoon gochugaru (red pepper flakes) or you can sub for paprika which will give a different flavour but can work
- 1 tablespoon soy sauce (use tamari for gluten free version)
- 1 tablespoon rice mirin
- 1 clove crushed garlic (or you can use 1 teaspoon of garlic infused olive oil)
- 1 teaspoon ground ginger
- 1 teaspoon sesame seeds
- Pinch black pepper
Method
Cook the noodles according to the packet instructions.
Mix the sauce ingredients together in a small bowl.
Prep the squid if you are buying whole and cut into around 3/4 inch thick rings or 3/4 inch wide and 2 inch thick pieces. I used pre prepared rings in this recipe.
Mix the squid with the sauce and leave to marinate.
Remove the core and seeds from the peppers and cut into fine strips around 1/2 inch wide. Cut the spring onions into pieces of 2 inches long.
Heat a large pan or better wok with the coconut oil. Add the peppers and stir fry for 3 mins. Add the spring onions and stir fry for a further 2 minutes until they both start to soften.
Push these to the side of the wok and add the marinated squid and the sauce to the wok. Stir fry for around 2 minutes until the squid starts to look opaque. Add the noodles and stir altogether with the peppers, onions and squid for a further 2 minutes. Be careful not to overcook the squid as it will become too chewy.
Divide between bowls. Drizzle with the sesame oil and add extra sesame seeds to garnish.
Recipes
