Ingredients
Method
1.Slice one side of each hood lengthwise; open flat with inside facing up. Using the tip of a sharp knife, score surface, not quite through, in a crisscross pattern. Cut hoods into 4cm pieces. Blot dry on paper towels.
2.Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4-5 minutes or until tender. Stir with a fork to separate strands. Drain.
3.Meanwhile, heat 2 teaspoons oil in a wok or large frying pan over moderately high heat; swirl to coat base and side. Stir-fry calamari, in batches, 1-2 minutes or until calamari changes colour. Transfer to a heatproof plate.
4.Heat remaining oil in wok. Add onion. Stir-fry 5 minutes or until soft. Add bok choy and snow peas, stir-fry 1-2 minutes or until tender.
5.Return calamari to wok with noodles and sauces. Stir-fry 2 minutes or until heated. Spoon into bowls, then serve.
You could replace calamari with marinara mix; cooking times will vary.
Note
