This is a quick-cook stir-fry, so ensure all your prep is done and your cooking space is orderly before firing up the wok. Calamari can be unfavourably tough if overcooked, so get it out of the wok the second it’s done. If cleaning calamari isn’t your thing, then buy whole, cleaned hoods instead.
- 100 g bean thread noodles (see Note)
- 1 tbsp peanut oil
- 320 g (2) calamari, cleaned, cut into 4 cm pieces
- 1 long red chilli, sliced
- 1 tbsp finely shredded ginger
- 1½ tbsp salted black beans (see Note)
- 115 g fresh baby corn, halved lengthways
- ½ bunch garlic shoots (see Note), cut into 5 cm lengths
- 1½ tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the noodles in hot water for 10 minutes, drain and set aside.
Heat the oil in a wok over high heat until almost smoking. Add the calamari and stir fry for 1–1½ minutes until just cooked. Remove from the wok and set aside.
Add the chilli, ginger and black beans to the wok, and cook for 30 seconds. Add the baby corn and garlic shoots and stir fry for 3–4 minutes or until the vegetables are tender. Return the calamari to the wok with the oyster sauce, soy sauce and rice vinegar. Cook for 30 seconds, then add the noodles. Reduce heat to medium and cook for 1 minute, tossing the noodles in the sauce, heated through.
• Bean thread noodles are also called glass or cellophane noodles and are transparent when cooked. They're available in the Asian section of some supermarkets and from Asian food stores. Substitute rice noodles if unavailable.
• Salted black beans are available from Asian food stores. If unavailable, substitute 1 tbsp black bean sauce.
• Garlic shoots are chopstick-thick, green tendrils sold in bunches about 30 cm long. They're available in some supermarkets and from Asian grocers. Substitute asparagus or green beans if unavailable.
Photography by Benito Martin. Styling by Lynsey Fryers.
Gordon Ramsay Maze cereal bowl from Royal Doulton. Iron wok from The Chef and The Cook.