Squid Noodles

As I mentioned yesterday, I am visiting New York for the weekend. It is so convenient here being able to get any ingredient you want at any time. After the weekend of latenight pizza, wings, and lots of beer, Nick and his roommate wanted something a bit lighter and healthier for Monday night dinner. All I needed to do was walk down the street to pick everything up!

You guys have seen me use lemongrass many times. Check out my tutorial here.  This mix got some soy sauce and sesame oil and was allowed to steep for about an hour and a half.

This is a paste from the above ingredients to saute with the squid.

These peppers don’t follow the smaller=spicier rule. They are hot!

Making noodles out of the veggies.

Making noodles out of the squid.

The carrots go into the boiling water just before the udon noodles.

The squid only cooks for about 2 minutes. Cook it more and it will get chewy!  After this it goes in with the noodles and everything else.

This was a really tasty meal.

2 stalks lemongrass
Split like listed here. Use the tender bits in the paste below. Use the stringy parts in the preparation after.
4 cloves garlic
1 inch ginger
2 jalapenos
Dice the above ingredients and mix. Continue to chop with knife and integrate salt. Chop down until you reach a chunkey paste consistancy.

Lemongrass stalks from above
1/4 cup soy sauce
1/4 cup sesame sauce
1/4 cup water
2 tablespoons hoisin
1 tablespoon honey
Mix above ingredients in a pan. Heat lot till simmer. Shut off heat. Let sit for 20 minutes. Repeat. Strain.

3 large carrots
2 large cucumbers
3 hot finger peppers
2 handfuls of bean sprouts
3/4 lb squid
udon noodles
green onions
Shred the carrots and peppers into one bowl. Shred the cucumbers into another and add the bean sprouts. Make them noodle like in size. See pictures above. Use a julienne peeler if you can, they are only 5 bucks. Boil water and add salt. Add carrots and peppers. Boil 3 minutes. Add udon noodles. Boil 3 minutes. Strain. Mix with sauce and cucumbers. Put some sesame oil in a pan. Cut the squid into little noodle shapes. See image. Fry squid and ginger-garlic-lemongrass-jalapeno paste from above for 2 minutes only! Mix it all with the noodles. Serve and garnish with limes, cilantro and green onions.


  1. This looks delicious I cant wait to try it, one question though the kind of slicer you are using to make the vegetable noodles how’s it called? And where can I get one? that thing would make it so much easier.

  2. I had that same question. I’ve seen you do that with veggies a few times and wanted to do the same. Thanks for the link.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.