Squid, asparagus and celery stir-fry with deep-fried rice vermicelli
By OcadoLifeCrispy noodles add a twist to any stir-fryTime and servings
Ingredients
13 total- 300 g of squid, cleaned
- 1 tbsp of sake
- 1 tsp of brown sugar
- 1.5 tbsp of rapeseed oil
- 1 pinch of chinese five spice
- 200 ml of vegetable oil
- 125 g of dried rice vermicelli noodles
- 2.5 cm of ginger
- 2 tsp of cornflour
- 1 tbsp of soy sauce
- 1.5 tbsp of oyster sauce
- 3 sticks of celery
- 230 g of asparagus
Method
5 stepsStep 1
Prepare the squid: open the squid body lengthways, flatten out and score the inside with criss-crosses. Cut the body and tentacles into 5cm pieces.
Step 2
To make the noodles, heat the vegetable oil to 180°C in a saucepan or wok: the oil is hot enough when a cube of bread dropped in turns golden brown in a second. Fry the vermicelli in batches until puffed up, then lift out with a slotted spoon and place on a tray lined with kitchen paper.
Step 3
Heat the rapeseed oil in a wok over a high heat, add the celery and cook for 1 min. Add the asparagus and ginger, cooking for a further 1 min. Finally, add the squid, stir-frying for 1-2 mins until it is cooked through.
Step 4
Mix all the sauce ingredients and tip into the wok, stir and heat through, then add the cornflour and water mixture. Cook until the sauce bubbles up.
Step 5
Divide the noodles across four plates and pour the stir-fry over the top. Serve immediately, while the noodles are still crispy.