Spicy Sichuan Squid With Udon Noodles

Ingredients

• 4 Squid tubes (about 450g)
• 2 tsp Shaoxing wine
• Pinch salt
• 1 Packet udon noodles (270g)
• 1 Small green capsicum, chopped into bite size pieces
• 1 Small red onion, chopped into bite size pieces
• 2 Cloves of garlic, grated
• 1/2 inch piece of ginger, grated
• 2 Scallions, thinly sliced
• 2 Red chillies, finely chopped
• SAUCE-
• 1/2 Cup water
• 2 Tbls oyster sauce
• 2 Tbls sichuan chilli douban sauce
• 1 Tbls light soy sauce
• 1 Tbls toasted sesame seeds
• 2 tsp ground cumin
• 2 tsp sugar
• 1 tsp chilli flakes
• 1 Tbls cornflour
• Sesame oil for frying

Method

1. Trim your squid tubes and slice down one end to open them up flat. Score 4mm wide cuts into the flesh starting parallel to one side and then slicing across the other way to make a criss cross pattern. Be careful not to cut all the way through the flesh. Cut the scored flesh into bite size pieces and place in a shallow dish with the Shaoxing wine and salt. Toss the squid through the wine mixture and set aside to marinate whilst you prepare the noodles.
2. Fill a large saucepan with water and bring to the boil, place your udon noodles in and cook according to packet directions. Drain and set aside.
3. In a small jug add the water and cornflour and mix well. Add the oyster, light soy and douban sauces and stir. Add in the sugar, cumin, chilli flakes and sesame seeds and set aside.
4. Heat a small amount of oil in your wok or pan to medium heat, Place the squid pieces, scored side down, and cook until they're lightly charred. You may need to do this in batches. Flip them over and cook until they curl up and are just cooked through. Continue until all of the squid is cooked. Remove from the wok and set aside.
5. Add the garlic and ginger to the wok and cook for 1 minute, add in the red onion and capsicum and cook for 2 more minutes. Turn the heat up to high and add in the drained noodles and cook for a few more minutes, flipping them occasionally until the have some char on them.
6. Turn the heat back down to medium, give the sauce a quick stir to mix through the cornflour and add the sauce mixture to the wok, tossing the noodles until they are completely coated in sauce, add the squid back into the wok or pan and continue to toss until the squid is coated in sauce and heated through. Remove from the heat.
7. TO SERVE-
8. Place 1/4 of the mixture into each bowl, making sure you get a reasonably equal amount of squid, capsicum and onion in each bowl. Garnish with finely chopped scallions, chilli and extra sesame seeds if you desire.
9. NOTES-
10. The scoring of the squid helps the sauce to adhere better, you can use squid rings if you prefer.

Product used in recipe

• LEE KUM KEE - LKK SICHUAN CHILI DOUBAN SAUCE 350G