Squid curry noodles

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Squid curry noodles
  • 350 gram chow mein noodles
  • 250 gram cleaned squid hoods
  • 1 clove garlic, crushed
  • 1 tablespoon japanese soy sauce
  • 1 tablespoon peanut oil
  • 1 small brown onion (80g), sliced thinly
  • 150 gram green beans, trimmed, halved
  • 1 teaspoon curry powder
  • 1/3 cup (80ml) coconut cream
  • 1 tablespoon lime juice
  • 2 tablespoon fresh coriander leaves


Squid curry noodles
  • 1
    Place noodles in medium heatproof bowl, cover with boiling water; stand until tender, drain.
  • 2
    Meanwhile, cut squid down centre to open out; score inside in diagonal pattern then cut squid into thick strips.
  • 3
    Combine squid, garlic and sauce in small bowl. Heat half the oil in wok. Stir-fry squid mixture, in batches, until cooked. Remove from wok.
  • 4
    Heat remaining oil in wok; stir-fry onion and beans until beans are tender. Add curry powder; stir-fry until fragrant. Return squid to wok with noodles, coconut cream and juice; stir-fry until hot, season to taste.
  • 5
    Serve sprinkled with coriander.


Use light coconut cream, if you prefer.

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