Squid with Chili and Hokkien Noodles

Ingredients

500g hokkien (egg) noodles
750g cleaned small squid hoods
2tbsp lime juice
6 red Asian shallots
4 cloves garlic
2 small red chilies, chopped
2 coriander roots
2 stems lemon grass, white part only, chopped
1 tb sp chopped fresh ginger
2 tb sp tomato paste
80ml peanut oil
300g bok choy, chopped
2+1/2 tsp grated palm sugar
1 tb sp fish sauce
3 tb sp coriander leaves
red chili, sliced, extra, to garnish

Method

Cook the noodles in boiling water for 4-5 minutes or until tender. Drain, rince under cold water and drain again.

Cut squid hoods in half lengthways. Score a shallow diamond pattern over the inside, being careful not to cut all the way through. Cut into 5cm triangles, then put in a bowl with the lime juice and refrigerate until needed.

Process the shallots, garlic, chili, coriander roots, lemon grass, ginger and tomato paste in a food processor until a fine paste forms.

Drain the squid. Heat a wok over high heat, add 2 tb sp oil and swirl to coat the side of the wok. Cook the squid in batches over medium heat for 2-3 minutes each batch or until tender. Remove from the wok. Cook the bok choy for 2 minutes or until slightly wilted. Remove from the wok and add to the squid.

Heat the remaining oil in the wok, add the tomato paste and cook, stirring, over medium heat for about 5 minutes or until the oil separates. Return the squid and bok choy to the wok, then add the hokkien noodles and combine. Stir in the palm sugar and fish sauce for 1 minutes, then stir in the coriander. Garnish with the extra chili slices and serve immediately.

(Serves : 4)