This delicious squid stir fry is served with pak choi and noodles. It is very quick to prep and cook. It is packed full of vegetables too making it a good healthy meal. The fragrant herbs and spices give it some Thai flavours.

Ingredients For Squid Stir Fry

400g squid from Walter Purkis & Sons (including tentacles), cut into pieces (we can do this for you in the shop)
3 tbsp sesame oil
1 green chilli, deseeded and finely chopped
1 red pepper, deseeded and sliced
1 red onion, sliced
100g chestnut mushrooms, sliced
2 pak choi, chopped in half lengthways
1 tbsp reduced-salt soy sauce
1 tbsp fish sauce
2 tbsp sweet chilli sauce
Juice of ½ lime, plus wedges to serve
2 x 150g packs wok-ready noodles
Fresh chopped coriander, to garnish

Cooking Method For Squid Stir Fry

Heat a wok over a high heat until it starts to smoke. Add 1 tbsp of the sesame oil and the squid. Stir-fry for 1 minute. Remove the squid onto a warm plate and put to onside. (You can add additional seafood to this recipe prawns or mussels will work really well.)

Return the wok to the heat and add the remaining sesame oil with the chilli and all the vegetables. Stir-fry for 2-3 minutes.

Add the soy sauce, fish sauce, lime juice and sweet chilli sauce to the vegetables and warm through.

Add the squid and the noodles to the wok and stir to combine. Heat for 1 minute.

Garnish with the coriander and lime wedges. Serve with dipping sauces for the stir fried squid.

If you would like some more meal suggestions or cooking tips for this tasty cephalopod; you can find more squid recipes on our blog here >>

squid recipe and image credits are from Seafish.  More recipes on the Love Seafood website