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Squid Braised Noodles
This delightful dish combines tender squid with plump shrimp and savory mushrooms to create a rich flavorful broth that is perfect for warming you up on cold days the soft chewy noodles add a wonderful texture while the sweet spicy heat from the chilies brings out the natural sweetness in all the ingredients making it […]
- Prep
- 5m
- Cook
- 3m
- Total
- 8m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Squid Braised Noodles
| Ingredient | Amount |
|---|---|
| squid | 250g |
| shrimp | 70g |
| seafood mushrooms (or white beech mushrooms) | 80g |
| green pepper | 1 as needed |
| bird's eye chili | to taste |
| scallion | to taste |
| ginger | to taste |
| garlic | generous amount |
- squid250g
- shrimp70g
- seafood mushrooms (or white beech mushrooms)80g
- green pepper1 as needed
- bird's eye chilito taste
- scallionto taste
- gingerto taste
- garlicgenerous amount
Cooking StepsHow to cook Squid Braised Noodles step by step
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Step 1Prep the ingredients: 1. Dice the green pepper, ginger, garlic, and chili; set aside. 2. Rinse the seafood mushrooms; thaw the shrimp (skip if using fresh). 3. Mix the sauce: 2 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp oyster sauce, a pinch of sugar, and ½ bowl of water.
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Step 2Prepare the squid. This step can be a bit tedious. I used tube squid — most of it is edible. Remove the quill and eyes, then cut into your preferred size.
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Step 3Blanch the ingredients. For convenience, I blanched everything together: mushrooms first for 3 minutes, then add scallion and ginger (add a splash of cooking wine if you like — I skipped it), then the shrimp for 2 minutes, and finally the squid for 15 seconds.
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Step 4Cook the noodles until about 70% done, then drain and rinse with cold water. Set aside.
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Step 5Heat oil in a wok. Add the ginger, garlic, bird’s eye chili, and green pepper. Add 1 tbsp doubanjiang (chili bean paste) and stir-fry until fragrant.
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Step 6Add the blanched ingredients and the prepared sauce. Toss everything together evenly.
-
Step 7Add the noodles and chopped scallion. Stir-fry until the noodles are cooked through. Cover and let simmer for 1–2 minutes until the noodles reach your preferred texture.
-
Step 8Plate up and enjoy!
Squid Braised Noodles
This delightful dish combines tender squid with plump shrimp and savory mushrooms to create a rich flavorful broth that is perfect for warming you up on cold days the soft chewy noodles add a wonderful texture while the sweet spicy heat from the chilies brings out the natural sweetness in all the ingredients making it […]
Ingredients
- 250g squid
- 70g shrimp
- 80g seafood mushrooms (or white beech mushrooms)
- 1 as needed green pepper
- to taste bird's eye chili
- to taste scallion
- to taste ginger
- generous amount garlic
Instructions
-
Prep the ingredients: 1. Dice the green pepper, ginger, garlic, and chili; set aside. 2. Rinse the seafood mushrooms; thaw the shrimp (skip if using fresh). 3. Mix the sauce: 2 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp oyster sauce, a pinch of sugar, and ½ bowl of water.
-
Prepare the squid. This step can be a bit tedious. I used tube squid — most of it is edible. Remove the quill and eyes, then cut into your preferred size.
-
Blanch the ingredients. For convenience, I blanched everything together: mushrooms first for 3 minutes, then add scallion and ginger (add a splash of cooking wine if you like — I skipped it), then the shrimp for 2 minutes, and finally the squid for 15 seconds.
-
Cook the noodles until about 70% done, then drain and rinse with cold water. Set aside.
-
Heat oil in a wok. Add the ginger, garlic, bird’s eye chili, and green pepper. Add 1 tbsp doubanjiang (chili bean paste) and stir-fry until fragrant.
-
Add the blanched ingredients and the prepared sauce. Toss everything together evenly.
-
Add the noodles and chopped scallion. Stir-fry until the noodles are cooked through. Cover and let simmer for 1–2 minutes until the noodles reach your preferred texture.
-
Plate up and enjoy!
