But still, I love winter because I feel pampered and indulged in many ways…. Like while using new bottle of rich smooth cocoa butter moisturizer, wearing the warm and soft cashmere or let a bowl of spicy hot noodle soup steam up to my face. Cold weather makes me wanna be near stove and oven with simmering comfort food.
On Saturday, we went to the fish market and got the beautiful squids. They were fresh and perfect. We needed to cook something hot and comforting. Squid noodle is very simple to make. We could sense the taste of the sea released from the sassy juicy squid. It’s delicious and so perfect for winter night.
Ingredients: (4 servings)
200 gm thin rice noodle- cooked
1 tbsp dark soy sauce
Spring onion- sliced
400 gm squids- cleaned and sliced
1 tbsp minced garlic
2 tsp black beans paste
1 tbsp soy sauce
1 tsp salt
1/2 tsp sugar
1 tsp ground white pepper
1/2 cup sliced cabbage
1 cup sliced cauliflower
1 carrot sliced
3 cups chicken stock
3 tbsp corn flour- dissolved in little water
1/2 tbsp oil
How to cook
For noodle, heat oil in a wok over the medium- high heat.
Add noodle and dark soy sauce. Toss noodle quickly to coat them with soy sauce.
Throw in some sliced spring onion and keep aside.
For sauce, heat oil in the pan over the medium- high heat.
Add garlic and stir until golden brown.
Add squid give it a quick stir.
Add cabbage, cauliflower and carrot, and stir for few minutes.
Add chicken stock and bring to boil. Let it simmer for 1 minute.
Add corn flour solution and stir to create a rich thick sauce.
To serve, place some noodle in the plate and pour in some delicious squid and vegetable gravy.
We ate this hot squid noodle with joy. The squid was tender and the vegetable was crunchy and sweet. This was like a dish of flavours.
Winter is really a season for soup and hot dishes. We are going to be cooking a lot of steamy raging dish and many many bowls of soup. It is also very exciting to see how Pune city glow with flowers and morning dews.
What you were cooking on the weekend?