Squid and Veg Noodles

Ingredients

Paste

0.5 Teaspoon of cumin seeds

7 Coriander seeds

6 Gloves of garlic

3 Slices of fresh ginger

2 Dried chillies

Stir-fry

3 Slices of cured streaky bacon

1 Onion

2 Pieces of cellery

2 Carrots

1 Green pepper

200 g Squid

5 Keffir lime leaves

3 Pieces of lemon grass

Fishsauce to taste

Oystersauce to taste

Sweet soysauce to taste

Sesame oil to taste

Asian-type noodels suitable for stir-fry (prepare according to instructions on packet)

Preparation

Soak the dried chillis in luke-warm water. Dry-roast the cumin and coriander seeds. Open the red chillies, take most of the seeds out, and chop what's left with a sharp knife. Put the dry-roasted seeds, the chopped chilli skin and some of the chilli seeds into a mortar. Chop the garlic and fresh ginger with a sharp knife and add to the mortar. Make a paste.

Bring water to the boil. Meanwhile, cut the bacon and vegetables into bite-size pieces and the squid into 5 mm thick rings. Add the keffir lime leaves and lemon grass to the boiling water, and wait until you can smell them in the vapour. Add the squid and simmer for 20 seconds. Pour the squid into a sieve and refresh with cold water.

Stir-fry the bacon and onion in a wok, add and stir-fry the cellery and carrots. Add the paste. Add and stir-fry the squid and the green pepper. Add fishsauce, oystersauce, soysauce and sesame oil to taste.

Add and stir-fry noodles last.