Calamari Stir Fry with Peppers and Cukes
Need a dairy free main course? Calamari Stir Fry with Peppers and Cukes could be a spectacular recipe to try. This recipe serves 4 and costs $3.67 per serving. One portion of this dish contains about 22g of protein, 9g of fat, and a total of 443 calories. 18 people have made this recipe and would make it again. If you have lime juice, squid, cucumber, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is awesome. Try Calamari Stir-Fry with Red Peppers & Lemon, Steak Stir Fry with Peppers, and Chicken & Peppers Stir-Fry for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
Freshly ground black pepper
1/3 cup chicken broth
1 small cucumber, thinly sliced
1 2-inch piece peeled fresh ginger, julienned
1 tablespoon finely chopped garlic
Kosher salt
1 1/2 tablespoons lime juice (from 1 to 2 limes)
1 tablespoon molasses (not blackstrap)
2 red bell peppers, seeded and cut into strips
8 ounces rice noodles
1 bunch chopped scallions, whites and greens reserved separately
1 tablespoon soy sauce
1 pound cleaned squid
2 tablespoons vegetable oil
Equipment:
knife
pot
frying pan
wok
Cooking instruction summary:
Cut the squid bodies on one side so they open up flat. Score with a sharp knife in a 1/4-inch crosshatch pattern. Slice into 1/2-inch strips. Cut any tentacles in half. Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and run under cold water until cool. Stir together the broth, molasses and soy. Heat the oil in a wok or large heavy skillet over high heat. When it just begins to smoke, add the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until charred in places and crisp tender, about 3 minutes. Stir in the scallion whites, ginger and garlic and cook, stirring, until very fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring until the squid is just cooked, about 1 minute. Stir in the lime juice, and then toss the squid mixture with the noodles. Chill until cool, about 30 minutes or up to overnight. Season with salt and pepper. Serve sprinkled with the cucumbers and scallion greens.
Step by step:
1. Cut the squid bodies on one side so they open up flat. Score with a sharp knife in a 1/4-inch crosshatch pattern. Slice into 1/2-inch strips.
2. Cut any tentacles in half.
3. Cook the noodles in a pot of boiling salted water until tender, about 8 minutes.
4. Drain and run under cold water until cool.
5. Stir together the broth, molasses and soy.
6. Heat the oil in a wok or large heavy skillet over high heat. When it just begins to smoke, add the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until charred in places and crisp tender, about 3 minutes. Stir in the scallion whites, ginger and garlic and cook, stirring, until very fragrant, about 2 minutes.
7. Add the squid and sauce to the wok and cook, stirring until the squid is just cooked, about 1 minute. Stir in the lime juice, and then toss the squid mixture with the noodles. Chill until cool, about 30 minutes or up to overnight.
8. Season with salt and pepper.
9. Serve sprinkled with the cucumbers and scallion greens.
Nutrition Information:
covered percent of daily need
