Calamari Stir Fry with Peppers and Cukes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 64
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 24
- Cholesterol
- 265
- Sodium
- 817
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
1 pound cleaned squid
8 ounces rice noodles
Kosher salt
1/3 cup chicken broth
1 tablespoon molasses (not blackstrap)
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 red bell peppers, seeded and cut into strips
1 bunch chopped scallions, whites and greens reserved separately
One 2-inch piece peeled fresh ginger, julienned
1 tablespoon finely chopped garlic
1 1/2 tablespoons lime juice (from 1 to 2 limes)
Freshly ground black pepper
1 small cucumber, thinly sliced
Directions
- Cut the squid bodies on one side so they open up flat. Score with a sharp knife in a 1/4-inch crosshatch pattern. Slice into 1/2-inch strips. Cut any tentacles in half.
- Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and run under cold water until cool.
- Stir together the broth, molasses and soy.
- Heat the oil in a wok or large heavy skillet over high heat. When it just begins to smoke, add the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until charred in places and crisp tender, about 3 minutes. Stir in the scallion whites, ginger and garlic and cook, stirring, until very fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring until the squid is just cooked, about 1 minute. Stir in the lime juice, and then toss the squid mixture with the noodles. Chill until cool, about 30 minutes or up to overnight.
- Season with salt and pepper. Serve sprinkled with the cucumbers and scallion greens.