TAG: Egg noodles with squid and grapefruit. TAG: Egg noodles with squid and grapefruit.
LAST week, I found myself with a very unsettled stomach after attending a family gathering and also having a little bit of braaivleis. Luckily I had some grapefruit at home and remembered that the fibre in it can help to soothe one’s stomach.
I believe in using the food in our cupboards and fridges to heal. Did I get better? Yes, but I had to take it easy for the rest of the day. For this week’s column, I wanted to use grapefruit; it didn’t matter if I made a salad, an upside down cake or roast chicken. Either way, grapefruit was going to be one of the ingredients.
Grapefruit does more than relieve ailing stomachs, grapefruit is believed to lower cholesterol if eaten once every day for 30 days. It is also a good source of antioxidants and in addition to that a lot of people consume it because it is believed to help with weight loss.
I decided to prepare egg noodles, they are my go-to dish when I’m really not in the mood to spend a lot of time cooking. It is delicious and filling plus, you get the best out of the ingredients as they are not overcooked. Grapefruit juice adds an interesting flavour to the dish. Adding a bit of the zest gives it a citrusy tang. Hope you enjoy it!
THE RECIPE
EGG NOODLES WITH SQUID AND GRAPEFRUIT
Serves: 3 - 4
250g instant egg noodles
Hot water, for soaking
400g squid rings, thawed
7.5ml (½ Tbsp) chillies, flaked
20ml (4tsp) canola/olive oil
Salt and pepper to taste
15ml (1Tbsp) canola/olive oil
1 small onion, cut into thin strips
7.5ml (½Tbsp) garlic and ginger, chopped fine
2 tomatoes, peeled and finely chopped
1 small red pepper, cut into thin strips
1 small green pepper, cut into thin strips
75ml (5Tbsp) sweet and sour sauce
15ml (1Tbsp) soya sauce
Juice of 1 ruby grapefruit
Zest of half a grapefruit
Salt and pepper to taste
Method:
Soak the egg noodles in hot water as per instructions on the packet. Set aside.
Combine the squid rings with flaked chillies, one teaspoon of oil (leave the rest to cook the squid) and season with salt and pepper.
Use the remainder of the oil to cook the squid at a high temperature. Set aside.
In a frying pan or wok, heat oil and fry onion, ginger and garlic until the onion starts to caramelise.
Add the tomatoes and cook for another two minutes. Add the red and green peppers. Continue cooking for another two minutes.
Add the noodles, calamari, sweet and sour sauce, soya sauce, grapefruit juice and zest.
Season with salt and pepper.
Heat for a few more minutes. Serve.
l See www.mzansistylecuisine.co.za