Ingredients
- 600g fresh (not frozen) squid tubes, cut into 1 cm rings
- 2 long red chillies, seeds removed, finely chopped
- 2 garlic cloves, crushed
- 1 cup basil leaves, sliced, plus small leaves to serve
- 1 tablespoon olive oil
- 250g (1 punnet) cherry tomatoes, halved
- 400g packet thin noodles
- 1/4 cup (60ml) lemon juice
- 2 cups (160g) bean sprouts
Method
- Step 1Place the squid, chilli, garlic, basil and oil in a bowl, season with salt and toss to coat squid.
- Step 2Place a large wok over high heat. When very hot, stir fry in batches for 1-2 minutes until squid is opaque.
- Step 3Return all the squid to the wok with the tomatoes, noodles and lemon juice, then stir-fry for 1-2 minutes or until the noodles are softened and heated through. Remove from the heat, then toss through the bean sprouts and extra basil. Season to taste with salt and pepper, divide among bowls and serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1395 kj
Energy
8g
Fat Total
2g
Saturated Fat
5g
Fibre
34g
Protein
298mg
Cholesterol
531.36mg
Sodium
3g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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