- 1 tbsp olive oil
- 200g/7oz squid, cleaned and cut into rings
- salt and freshly ground black pepper
- 2 garlic cloves, finely chopped
- ½ red chilli, finely chopped
- ½ stalk lemongrass, finely chopped
- 1 lime, juice only
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 100g/3½oz egg noodles, cooked and drained
- 1 free-range egg, beaten
- 1 tsp caster sugar
- 2 tbsp chopped fresh coriander (reserve some for garnish)
- Rub the squid in olive oil and season with salt and freshly ground black pepper.
- Heat a griddle pan until smoking hot, add the squid and cook for 1-2 minutes, shaking the pan continuously, until chargrilled on all sides. Remove from the heat and keep warm.
- Heat a little olive oil in a sauté pan, add the chilli, garlic and lemongrass and cook gently for one minute.
- Add the lime juice, soy, sesame oil and egg noodles. Stir well, and then add the beaten egg and sugar. Cook for 1-2 minutes, stirring to coat the noodles in the egg. Stir in most of the coriander.
- To serve, place a pile of noodles on a plate and top with the squid. Garnish with the remaining coriander.