Calamari w/ Rice Noodles
Here's a healthy, protein-rich dish that can be ready in 20 minutes. Sesame oil adds another dimension to the Asian flavours in this dish. I have used untoasted sesame oil. If using toasted sesame oil use only about 1 tsp, plus another 1 Tbsp grapeseed oil. Daikon is an Asian root vegetable, often called "Chinese white radish".
500g calamari tubes, cut in rounds about ½ cm wide
1 Tbsp sesame oil
1 large onion, sliced
2cm piece fresh ginger, sliced in fine strips
300g daikon radish, sliced in ½ cm wide strips
1 red chilli, chopped fine
300g flat rice noodles
2 Tbsp sake
1 Tbsp shoyu
Small bunch fresh coriander, chopped
- Prepare the rice noodles by placing in a bowl of warm water. They wil take about 10 minutes to soften.
- Pre heat a frypan or wok and add about some of the sesame oil. When hot, add calamari rings and continue to fry over a high heat until cooked through. This should take only a couple of minutes. Calamari becomes tough when overcooked. Season with a little shoyu, then remove from frypan into a small bowl.
- Clean and dry your frypan, then re-heat on the stove. Sauté onions in sesame oil over a medium heat, until soft. Add sake, ginger, daikon, chilli and shoyu. Continue cooking for a few minutes until the daikon is slightly soft.
- Drain the rice noodles and separate into four serving bowls. Divide the vegetable mixture on top of the noodles. Top with the cooked calamari and chopped coriander.