Stir-fried squid and pork on noodle pancake

Name: Stir-fried squid and pork on noodle pancake
Cuisine: China
Ingredients: 100 g/3½ oz shelled raw tiger prawns (tails left on), deveined; 100 g/3½ oz fillet of pork, membrane trimmed off and cut into thin slices; 100 g/3½ oz squid tubes, cleaned; 500 g/1 lb 2 oz noodle pancake (see page 147); a pinch of sea salt; 1 teaspoon sesame oil; 1 teaspoon caster sugar; 2 teaspoons cornflour; 2 tablespoons light soy sauce; 675 ml/1 pint 3 fl oz chicken stock; vegetable oil, for stir-frying; 100 g/3½ oz stringed mangetout

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz noodle pancake (see page 147)

Asia
Europe
China
Italy
Mediterranean
Pasta

Method

Make the noodle pancake and put to one side.
Cut open the squid tubes lengthways to form a flat sheet and score the inside of the squid in a criss-cross pattern. Cut the squid sheet into 2.5 cm/1 inch squares.
Heat a wok, add some vegetable oil and stir-fry the pork for 4-5 minutes, then add the squid and cook for 30 seconds. Add the prawns and manget