Asian noodles with tomatoes and calamari

Ingredients for 4 servings:

• 700 g squid tubes (prepared for cooking)
• 1 red chili pepper(s)
• 2 cloves garlic
• 2 kaffir lime leaves
• 40 g fresh ginger
• 2 limes, untreated
• 50 g shallot(s)
• 4 tbsp brown sugar
• 3 tbsp fish sauce
• 300 g noodles (rice noodles), wide
• 500 g tomatoes (Thai tomatoes)
• 3 tbsp oil, for frying
• some salt
• 4 stalks of basil (Thai basil)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Rinse the calamari tubes, pat dry (remove the chitin strip from the tubes if necessary), and cut the tubes into pieces about 2 cm wide. Clean the chili pepper, peel the garlic cloves, and finely chop the kaffir lime leaves. Peel and finely dice the ginger. Peel and finely dice the shallots. Rinse the limes in hot water, dry them, finely grate the zest, and juice the limes. Mix everything with sugar and fish sauce. Prepare the rice noodles according to the package instructions. Then drain. Rinse the tomatoes, remove the stems, and halve the tomatoes. Rinse the Thai basil, shake dry, and roughly chop the leaves. Fry the calamari in a wide pan in very hot oil over high heat for about 3 minutes on all sides. Then add a little salt and remove from the pan. Add the tomatoes to the pan and sauté briefly. Add the seasoning sauce, calamari, and rice noodles, stir to combine, and heat through. Sprinkle coarsely chopped Thai basil over the top.