Stir-Fried Squid with Udon, Pak Choi and Oyster Sauce
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Squid goes in late and comes off fast. It is done when it turns from translucent to white, and past that it toughens by the second.
Oyster sauce is 100 kcal per 100 g and mostly sugar, so a tablespoon is 15 kcal. It is also where the gluten in this dish comes from; a gluten-free version exists if that matters.

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