Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Place the squid, chilli, garlic, basil and oil in a bowl, season with salt and toss to coat squid.
  • Place a large wok over high heat. When very hot, stir fry in batches for 1-2 minutes until squid is opaque.
  • 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.