|250 grams||Squid rings; (buy thin rings from|
|; young squid)|
|300 grams||Egg noodles cooked and drained|
|2 tablespoons||Fresh coriander or parsley; (chopped immediately|
|; before use)|
|½ teaspoon||Ground coriander|
|½ teaspoon||Ground ginger|
|1 tablespoon||Chopped spring onion or chives|
|100 grams||Mushrooms; (sliced)|
|2 tablespoons||Or so Extra Virgin olive oil|
|3 tablespoons||Cream; (optional)|
|¼ teaspoon||Nutmeg; (optional)|
|Salt to taste|
Pour 1 Tbsp of olive oil in a pan then add the chopped spring onions or chives and cook for a couple of minutes.
Add the spices, then the mushrooms, cooking for a further minute or two.
(Add more oil if mixture is too dry).
Once cooked, remove from the pan and set aside.
Add remaining oil to the pan, turn up the heat and place in the squid rings and cook for only two minutes. Do not overcook.
Remove the squid from the pan.
Add the mushroom and spice mixture back to the pan, followed by the cooked noodles and toss to warm through. Add the squid, with the coriander or parsley, pepper and nutmeg (optional). Stir through a little cream (optional).
Serve with a garden salad.
Converted by MC_Buster.
Per serving: 36 Calories (kcal); 3g Total Fat; (70% calories from fat); 1g Protein; 2g Carbohydrate; 10mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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