Crispy Cassava Noodles With Sweet And Sour Stir Fried Squid And Vegetables Recipe by Dibee
Cooking Instructions 1 hour 1 Remove the eyes from the squid heads, keeping the tentacles and beak. Score the squid bodies in a crosshatch pattern, then cut into bite-sized pieces. Soak in a diluted salt and vinegar solution, rinse several times, and drain well. 2 Peel and wash the vegetables. Cut the carrot into flower shapes if desired. Separate the cauliflower into small florets. Trim the ends off the green beans. Cut the onion into wedges. Cut the green onions into 2-inch pieces. Slice the pineapple and toss with 1 tablespoon sugar and a pinch of salt. 3 Heat a pan with oil. When hot, add minced garlic and sauté until fragrant. Add the squid and stir-fry quickly over high heat until just cooked (add a little water if needed), season with a pinch of pink salt. Once the squid is just cooked, transfer to a bowl. Using the same pan, add more garlic if needed. When hot, add the baby corn, carrot, and green beans. Add a little water, cover, and cook for 1-2 minutes until the vegetables are just tender. Then add the bell pepper, pineapple, and onion, and stir-fry quickly. Return the squid to the pan. 4 In a small bowl, mix the stir-fry sauce: 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoon vinegar, 1 tablespoon cornstarch, and 3 tablespoons water. Stir until smooth. Pour the sauce into the pan and stir-fry until the vegetables are coated and the sauce thickens and turns clear. Taste and adjust seasoning as needed, then turn off the heat. Sprinkle with green onions and toss again while the pan is still hot. 5 Break the cassava noodles into smaller pieces. Heat oil in a pan; when hot (test with a chopstick—if bubbles form, it’s ready), quickly fry the noodles until they puff up, then remove immediately. These noodles puff up quickly like shrimp chips, so fry them fast. 6 Arrange a few pieces of fried noodles around a plate and spoon the stir-fried mixture on top. For best texture, keep the noodles and stir-fry separate and dip the noodles into the sauce as you eat, since the noodles soften quickly when they touch the sauce. 7 Here’s the finished dish! Good luck and enjoy! 1 Remove the eyes from the squid heads, keeping the tentacles and beak. Score the squid bodies in a crosshatch pattern, then cut into bite-sized pieces. Soak in a diluted salt and vinegar solution, rinse several times, and drain well. 1 Remove the eyes from the squid heads, keeping the tentacles and beak. Score the squid bodies in a crosshatch pattern, then cut into bite-sized pieces. Soak in a diluted salt and vinegar solution, rinse several times, and drain well. 2 Peel and wash the vegetables. Cut the carrot into flower shapes if desired. Separate the cauliflower into small florets. Trim the ends off the green beans. Cut the onion into wedges. Cut the green onions into 2-inch pieces. Slice the pineapple and toss with 1 tablespoon sugar and a pinch of salt. 2 Peel and wash the vegetables. Cut the carrot into flower shapes if desired. Separate the cauliflower into small florets. Trim the ends off the green beans. Cut the onion into wedges. Cut the green onions into 2-inch pieces. Slice the pineapple and toss with 1 tablespoon sugar and a pinch of salt. 3 Heat a pan with oil. When hot, add minced garlic and sauté until fragrant. Add the squid and stir-fry quickly over high heat until just cooked (add a little water if needed), season with a pinch of pink salt. Once the squid is just cooked, transfer to a bowl. Using the same pan, add more garlic if needed. When hot, add the baby corn, carrot, and green beans. Add a little water, cover, and cook for 1-2 minutes until the vegetables are just tender. Then add the bell pepper, pineapple, and onion, and stir-fry quickly. Return the squid to the pan. 3 Heat a pan with oil. When hot, add minced garlic and sauté until fragrant. Add the squid and stir-fry quickly over high heat until just cooked (add a little water if needed), season with a pinch of pink salt. Once the squid is just cooked, transfer to a bowl. Using the same pan, add more garlic if needed. When hot, add the baby corn, carrot, and green beans. Add a little water, cover, and cook for 1-2 minutes until the vegetables are just tender. Then add the bell pepper, pineapple, and onion, and stir-fry quickly. Return the squid to the pan. 4 In a small bowl, mix the stir-fry sauce: 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoon vinegar, 1 tablespoon cornstarch, and 3 tablespoons water. Stir until smooth. Pour the sauce into the pan and stir-fry until the vegetables are coated and the sauce thickens and turns clear. Taste and adjust seasoning as needed, then turn off the heat. Sprinkle with green onions and toss again while the pan is still hot. 4 In a small bowl, mix the stir-fry sauce: 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoon vinegar, 1 tablespoon cornstarch, and 3 tablespoons water. Stir until smooth. Pour the sauce into the pan and stir-fry until the vegetables are coated and the sauce thickens and turns clear. Taste and adjust seasoning as needed, then turn off the heat. Sprinkle with green onions and toss again while the pan is still hot. 5 Break the cassava noodles into smaller pieces. Heat oil in a pan; when hot (test with a chopstick—if bubbles form, it’s ready), quickly fry the noodles until they puff up, then remove immediately. These noodles puff up quickly like shrimp chips, so fry them fast. 5 Break the cassava noodles into smaller pieces. Heat oil in a pan; when hot (test with a chopstick—if bubbles form, it’s ready), quickly fry the noodles until they puff up, then remove immediately. These noodles puff up quickly like shrimp chips, so fry them fast. 6 Arrange a few pieces of fried noodles around a plate and spoon the stir-fried mixture on top. For best texture, keep the noodles and stir-fry separate and dip the noodles into the sauce as you eat, since the noodles soften quickly when they touch the sauce. 6 Arrange a few pieces of fried noodles around a plate and spoon the stir-fried mixture on top. For best texture, keep the noodles and stir-fry separate and dip the noodles into the sauce as you eat, since the noodles soften quickly when they touch the sauce. 7 Here’s the finished dish! Good luck and enjoy! 7 Here’s the finished dish! Good luck and enjoy! 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