Squid with Coriander and Mung Bean Vermicelli

Ingredients

200g mung bean vermicelli
2 garlic cloves, chopped
2 long red chilies, seeded and chopped
25g chopped coriander, stems and roots
1 tsp black pepper corns, dry roasted and crushed
2 tb sp peanut oil
300g cleaned baby squid tubes, scored and cut into 3cm pieces
100g asparagus spears, thinly sliced leaving the tips whole
100g sugar snap peas, trimmed
2 tb sp fish sauce
1 tb sp kecap manis
120g roasted unsalted peanuts, roughly chopped (reserve 2 tb sp to garnish)
15gm coriander leaves
1 lime, cut into quarters

Method

Place the vermicelli in a heatproof bowl, cover with boiling water and soak for 3-4 minutes or until softened. Drain, rince under cold water and drain again. Cut into 15 cm lengths.

Place the garlic, chili, coriander, pepper corns and 1/2 tsp salt in a food processor or blender and process to a rough paste, add a little water if necessary.

Heat the peanut oil in a wok over high heat. Add the paste and cook for 3 minutes or until fragrant, then push to the side of the wok. Add the squid and quickly stir-fry until it curls, stirring in the paste to coat(it should not be in the wok for more than 1 minute. remove.

Add the asparagus, sugar snap peas and 2 tb sp water to the wok and stir-fry for 3 minutes or until tender. Add the squid and the noodles and toss to combine. Stir in the fish sauce, kecap manis and peanuts.

To serve, divide among four serving bowls, top with the coriander leaves and reserved peanuts. Serve with wedges of lime.

Serve with wedges of lime.

(Serves : 4)