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Mix Squid Ink with Chicken Stock.
Chop garlic and scuds.
Blanch, peel and deseed tomatoes, then dice (concasse)
Mix garlic, scuds, squid and pork cheek.
Heat wok then add 50mls olive oil when hot.
Stir fry the squid mix.
Blanch noodles in boiling water, add to squid then stir fry some more adding the squid ink mix.
Season with a little fish sauce.
Lightly fold the coriander & tomato dice.
Serve in a bowl, garnish with croutons.
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