Squid, basil & chilli noodle stir-fry

Name: Squid, basil & chilli noodle stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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 tbsp olive oil; 250g (1 punnet) cherry tomatoes, halved; 400g packet thin noodles; 1/4 cup (60ml) lemon juice; 2 cups (160g) bean sprouts

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $5.20 /serving

Author : Kate Tait

asian dinner main

Ingredients

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600 grams fresh (not frozen) squid tubes, cut into 1 cm rings2 long red chillies, seeds removed, finely chopped2 garlic cloves, crushed1 cup basil leaves, sliced, plus small leaves to serve1 tbsp olive oil250 grams (1 punnet) cherry tomatoes, halved400 grams packet thin noodles1/4 cup (60 milliliters) lemon juice2 cups (160 grams) bean sprouts

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Instructions

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Step 1

Place the squid, chilli, garlic, basil and oil in a bowl, season with salt and toss to coat squid.

Step 2

Place a large wok over high heat. When very hot, stir fry in batches for 1-2 minutes until squid is opaque.

Step 3

Return 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.