Monday, February 26, 2007

Spicy Squidrings with eggnoodles


Spicy Squidrings with eggnoodles

What I had:
For squidrings:
Frozen squidrings
3 tablespoons chili powder
¾ cup flour
1 tsp. salt
Oil for frying

For egg noodles:
1 pack egg noodles
½ liter water
1 carrot
1 red capsicum (bell pepper)
1 yellow capsicum
2 cloves garlic (finely chopped)
1 pc. Onion (thinly sliced)
Salt & pepper

Procedure:

To cook eggnoodles:
Bring to boil ½ liter of water, add eggnoodles until al-dente. Wash with cold water, (this is to get rid of excess starch and prevent them from sticking together) drain and set aside.
Sauté garlic and onion, add sliced capsicums and carrot. Add the eggnoodles and mix well. Cook for 2 minutes more.

To cook the squidrings:
Thaw squid rings completely and drain. Set aside.
Mix chili powder, flour and salt. Coat the squid rings with the flour mixture and shake off excess flour by using a sifter or colander.
Deep fry until golden and serve with the eggnoodles.
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