Sweet, Sour and Spicy Squid with Glass Noodles and Lemongrass | BIG Bites MY

Sweet, Sour & Spicy Squid with Glass Noodles and Lemongrass

The flavors for this dish is Thai inspired. If you have all the ingredients at home, this meal is super quick to make!

With preparation and cook time of under 20 minutes, this is really SO EASY LAH! The recipe shown here feeds one, just double up accordingly if you are cooking for more.

Perfect with a bowl of hot rice and a fluffy omelette!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 15 minutes
Cooking time: 5 minutes
Serving: 1 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1 lime (juiced)
• 1 tablespoon sugar
• ½ teaspoon fish sauce
• 1 lemongrass
• 1 Thai chili
• 10g glass noodles (mung bean noodles)
• 1 medium-sized squid (about the length of my hand)

Method

• Thai chili

1. Cut Thai chili into 5mm lengths
2. Place cut chili into a colander, cover and shake to deseed (Skip this step is you like it spicier)
   
   
• Lemongrass

1. Discard the 2 outer layer of the lemongrass stalk
2. Cut off about 1.5 inches of the top of the lemongrass stalk and slice thinly
3. Bash the bottom part of the lemongrass stalk to bruise it so that it will release more flavour
   
   
• Gravy mixture

1. Add fish sauce and sugar to lime juice and stir until sugar dissolves. Set aside.
   
   

• Glass noodles (mung bean noodles)

1. Pour water into glass noodles to rehydrate it. Snip into shorter lengths after it has softened.

• Squid

1. To clean squid, twist and pull the tentacles to separate the head from the tube (body)
2. Cut above the eyeball and remove content in the cavity
3. Discard innards
4. Discard cartilage from the tube (body)
5. Check the tube and discard any remaining innards
6. I have not skinned the squid. If you prefer it skinned, you can peel it off before rinsing it.
7. Rinse under running water to clean the squid

• Cooking:

1. Bring water to boil in a pan and place a trivet / steaming rack in it
2. Place glass noodled onto a plate
3. Cut squid into 1cm wide rings
4. Pierce bashed lemongrass stalk through the squid rings and arrange the squid in the plate, on top of the glass noodles
5. Pour the gravy mixture over the squid
6. Sprinkle the lemongrass slices and cut Thai chili over the squid
7. Cooking time:
• Panasonic Cubie: Steam setting, MEDIUM, 5 minutes
• Stove top: Bring water to boil in a pot and place a trivet / steamer rack in it. Steam squid over MEDIUM HIGH HEAT for 5 minutes.
8. If your squid is larger, you it will take longer to steam. Keep an eye on it and do not overcook or the squid will taste like rubber!
9. When it’s ready, serve immediately before the glass noodles absorbs all the gravy