Stir-Fried Squid with Udon, Pak Choi and Oyster Sauce

Make stir-fried squid with udon, pak choi and oyster sauce, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Squid, cleaned, tubes in rings (Weighed raw.)
150 g Cooked udon noodles (Cooked weight.)
1 tbsp (15 g) Oyster sauce
2 tsp (10 g) Soy sauce
120 g Pak choi
80 g Red pepper
A thumb, sliced thin Fresh ginger
2 cloves, about 6 g Garlic
20 g Spring onion
5 g Rapeseed oil
Ingredient notes on the recipe page.

METHOD
1. Loosen the udon in a bowl of hot water for two minutes and drain. Cut the pak choi stalks from the leaves.
2. Heat the oil in a wok until it just smokes. Add the ginger and garlic for twenty seconds, then the pepper and pak choi stalks for two minutes.
3. Add the squid and stir-fry for ninety seconds until it turns opaque. Add the noodles, the leaves, the oyster sauce and soy and toss for a minute until everything is coated and the leaves have wilted.
4. Spring onion over the top and eat it hot.

Contains gluten cereals, molluscs and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/squid-udon-pak-choi-stir-fry

AI-generated images illustrating the recipe.

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