Go Back

Wok-Tossed Squid Noodle Bowl with Kale

Tender squid, glossy noodles, and bright kale tossed together in a hot wok with a quick soy-ginger sauce, ready in about 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Calories: 420
Ingredients Method

Ingredients
  

  • For the Bowl
  • 8 oz about 225g dried noodles (udon, rice noodles, or lo mein noodles all work)
  • 10 oz about 280g cleaned squid, bodies sliced into rings, tentacles left whole
  • 4 cups kale thick stems removed, torn into bite-sized pieces
  • 3 garlic cloves thinly sliced
  • 1- inch piece ginger thinly sliced
  • 2 tablespoons neutral oil divided
  • For the Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Method
 

  1. Cook the noodles according to package directions, drain, and toss with a little oil so they don't stick. Set aside.
  2. Whisk together the soy sauce, rice vinegar, sesame oil, sugar, and cornstarch slurry in a small bowl.
  3. Pat the squid dry with paper towels.
  4. Heat 1 tablespoon oil in a wok over high heat until just smoking. Add the squid and stir-fry 60 to 90 seconds until opaque. Remove to a plate.
  5. Add the remaining oil, garlic, and ginger and stir-fry 15 seconds until fragrant.
  6. Add the kale in batches, tossing constantly, and cook 2 to 3 minutes until just wilted.
  7. Add the noodles and sauce, tossing to coat, and cook 1 minute until the sauce thickens.
  8. Return the squid to the wok, toss briefly to combine, and serve immediately.