
Soy-fried squid udon
Springy squid and chewy udon tossed in a superior soy glaze.
- 18 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Dry Minor Snow air suits squid, which nourishes yin and blood without heaviness.
Method
Prep 10 min · Cook 8 min- 1Score and cut the squid, then blanch for 10 seconds.
- 2Loosen the udon in hot water.
- 3Stir-fry the squid in hot oil for 1 minute and set aside.
- 4Fry the udon, bean sprouts and soy sauces, then return the squid with the spring onion.
Cautions
- Squid is high in cholesterol, so keep portions modest.
Chef's tips
- Cook the squid briefly so it stays tender.
The TCM view
Squid is sweet, salty and neutral, nourishing yin and blood; bean sprouts are cool.



