Stuffed squid with black ink noodles and ponzu dressing

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Stuffing squid is a time-consuming task, not the sort of thing you want to do at the last minute. However, the results are well worth the effort: the squid’s body acts as a ‘sausage’ casing for the prawn stuffing and the very gentle poaching leaves the squid beautifully tender and flavoursome.



  1. Make and cook noodles as instructed, then refresh under cold running water to stop cooking. Drain, then toss with a little oil and set aside.
  2. Clean each squid by removing tentacles and discarding internal sac. Set tentacles aside for garnish. Discard transparent pen from body. Cut wings away from body and reserve for stuffing. Wash bodies and tentacles thorough