Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 175grams rice noodles
- 1teaspoons caster sugar
- 3tablespoons lemon juice
- 3tablespoons water
- 500grams squid
- 3 red chillies, deseeded and finely chopped
- 3 cloves garlic, finely chopped
- 4tablespoons coriander, chopped (save 2 tbs leaves to serve)
- 3tablespoons groundnut oil
- 175grams unsalted peanuts, roughly chopped
- 125grams green beans, roughly chopped
- 3tablespoons fish sauce
Nutrition per serving
2750kJ
Protein
38.0grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 5-8 minutes, or according to the packet instructions, until just tender. Drain well and rinse under cold running water.
Step 2 of 5
Cut the squid bodies in half lengthways and use a sharp knife to make a series of slashes in a diagonal crisscross pattern on the underside of each piece.
Step 3 of 5
Mix together the chillies, garlic and chopped coriander in a glass or ceramic bowl. Add the squid pieces and toss in the mixture, then leave to stand for about 20 minutes.
Step 4 of 5
Heat the oil in a nonstick wok or large frying pan over a medium heat. Add the peanuts and stir-fry for about 2-3 minutes until golden brown. Remove with a slotted spoon and set aside. Add the squid to the pan and stir-fry for 2-3 minutes, or until beginning to curl and turn white. Set aside with the peanuts.
Step 5 of 5
Add the green beans to the pan and stir-fry for 2 minutes. Stir in the fish sauce, sugar, lemon juice and measurement water and cook for a further minute. Remove the pan from the heat, add the drained noodles and toss together. Add the peanuts, squid and extra coriander leaves and toss again. Serve warm or cool with lime wedges, if liked.
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