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Ingredientes
- 1 lb fresh squid
- 2 Tbsp. corn oil - (or possibly more) for stir-frying
- 1/2 slc fresh ginger minced fine
- 1 lrg carrot sliced 2" long by 1/2" wide and 1/8" thick
- 1 med onion cut half-moon slices
- 2 x scallions sliced 2" long, white parts halved lengthwise, sliced
- 1/2 tsp salt or possibly to taste
- 2 Tbsp. sugar
- 1 Tbsp. gochu jang
- 2 tsp warm red chili pwdr
- 1 tsp toasted sesame seeds
- 1/2 tsp sesame oil
- 2 tsp cornstarch diluted in
- 2 Tbsp. cool water
- 3 ounce wheat noodles
Direcciones
- Clean the squid and cut them, including tentacles, into slices 2 inches long and 1/2-inch wide. Cut the squid's tubular body lenghtwise into halves, open it up and then cut pcs to the desired size.
- Heat the oil in a wok or possibly large skillet, add in the ginger and garlic and stir-fry over moderate heat for 1 minute. Add in the squid, carrot and onion and continue to stir-fry for 1 minute, adding the scallions, salt and sugar as you fry and the natural liquid of the ingredients accumulates.
- Make a well in the middle of the mix and put in the gochu jang paste, chili pwdr, sesame seeds and oil, and the diluted cornstarch and mix everything together for 2 min.
- In the meantime, bring 3 c. water to a rapid boil in pan, add in the noodles and cook for not more than 1 minute. Rinse under cool water.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 826g | |
| Calories 1192 | |
| Calories from Fat 341 | 29% |
| Total Fat 38.65g | 48% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.08g | |
| Cholesterol 1057mg | 352% |
| Sodium 1625mg | 68% |
| Potassium 1686mg | 48% |
| Total Carbs 131.18g | 35% |
| Dietary Fiber 7.8g | 26% |
| Sugars 33.49g | 22% |
| Protein 76.92g | 123% |
