Nourishing noodles

Flavourful and wholesome noodle dishes to get you through the week.

Sweet soy squid stir-fry

PREP+COOK TIME 30 MINUTES SERVES 4

Recipe is best made just before serving.

• 500g fresh flat rice noodles
• 350g cleaned squid hoods
• 2 tablespoons peanut oil
• 3 cloves garlic, crushed
• 2 tablespoons light soy sauce
• 2 tablespoons kecap manis
• 1/4 cup (60ml) water 2 eggs, beaten lightly
• 200g broccolini, cut into 4cm lengths
• 2 tablespoons lemon juice
• 1/4 teaspoon ground white pepper
• 1 fresh long red chilli, sliced thinly
• fresh Thai basil sprigs, to serve

1 Place noodles in a colander and rinse under hot water; shake to drain and help separate strands.

2 Cut squid hoods in half lengthways. Using a sharp knife, score inside surface in a fine criss-cross pattern. Cut into 3cm x 5cm pieces.

3 Heat oil in a wok or a large heavy-based frying pan over medium-high heat. Add garlic; stir-fry for 1 minute or until fragrant. Add squid; stir-fry for 1 minute or until curling and lightly browning. Add noodles, sauces and the water; stir-fry gently for 2 minutes to combine.

4 Move noodle mixture to one side of wok. Add egg to other side of wok; stir well, then fold the noodles on top of egg. When the egg is cooked, add the broccolini, juice and pepper; stir-fry for 1 minute. Serve stir-fry topped with chilli and basil.

Crunchy pumpkin schnitzels with zoodles

PREP+COOK TIME IHOUR 10 MINUTES SERVES 4