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Squid, asparagus and celery stir-fry with deep-fried rice vermicelli

Squid, asparagus and celery stir-fry with deep-fried rice vermicelli

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Crispy noodles add a twist to any stir-fry

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  • 300g squid, cleaned
  • 200ml vegetable oil
  • 125g dried rice vermicelli noodles
  • 1½ tbsp rapeseed oil
  • 3 sticks celery
  • 230g asparagus
  • 2½ cm ginger
  • 2 tsp cornflour
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1½ tbsp oyster sauce
  • 1 tsp brown sugar
  • 1 pinch Chinese five spice


Step 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.

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