Recipe Categories
Seafood
Squid

Cullen's Chili Squid Vegetables

1 lb fresh squid
2 tbl corn oil - (or more) for stir-frying
1/2 slc fresh ginger chopped 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 to taste
2 tbl sugar
1 tbl gochu jang
2 tsp hot red chili powder
1 tsp toasted sesame seeds
1/2 tsp sesame oil
2 tsp cornstarch diluted in
2 tbl cold water
3 oz wheat noodles

 Method :
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 pieces to the desired size.
Heat the oil in a wok or large skillet, add the ginger and garlic and stir-fry over moderate heat for 1 minute. Add 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 mixture and put in the gochu jang paste, chili powder, sesame seeds and oil, and the diluted cornstarch and mix everything together for 2 minutes.
In the meantime, bring 3 cups water to a rapid boil in pan, add the noodles and cook for not more than 1 minute. Rinse under cold water.