Spicy squid with somen

Name: Spicy squid with somen
Yield: Serves four
Cuisine: Korean
Ingredients: 1 tbsp gochu jang chilli paste (from Korean or Japanese grocery stores); 1 tbsp gochu jang chilli paste (from Korean or Japanese grocery stores); 1 tsp sesame oil; 1 tsp sesame seeds, toasted; ¼ tsp salt; 1 tsp sugar; 1 onion, cut into slivers lengthwise; 2 spring onions, finely sliced; 2 cloves of garlic, finely chopped; 1 small carrot, cut into thin matchsticks; 2 tbsp peanut oil; 2 tsp grated fresh ginger; 150 g (5 oz) somen; 500 g (1 lb) fresh squid, cleaned; 1 tbsp gochu jang chilli paste (from Korean or Japanese grocery stores)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Somen are almost as popular in Korea as they are in Japan, but while the Japanese generally prefer to eat their somen cold with a subtle dipping sauce, the Koreans are far more adventurous and often throw them into powerful, almost rustic dishes such as this spicy stir fry.

Ingredients

150 g (5 oz) somen
500 g (1

Asia
Korea
Fish course
Pescatarian
Spicy
Noodles

Method

Cook noodles for about 1 minute in a pot of boiling water. Drain and set aside.

Cut squid into strips about 1 cm (½ in) wide and 5 cm (2 in) long.

Heat peanut oil in a hot wok and fry ginger and garlic for 30 seconds. Add carrot and onion and stir fry for 4 minutes. Add squid and spring onion, salt and sugar and stir fry for a further minute.

Mix in sesame oil, sesame se