Squid with wakame, arame and glass noodles from the wok

Ingredients for 2 servings:

• 100 g glass noodles
• 10 g Wakame, dried
• 20 g seaweed (arame), dried
• 200 g carrot(s)
• 10 g ginger
• 1 garlic clove(s)
• 1 small onion(s)
• 2 small pointed peppers
• 150 g squid(s)
• 2 tbsp sambal oelek
• 3 tbsp sesame oil
• 1 tsp oyster sauce
• some oil, neutral

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Soak the seaweed and cook again, depending on the product; see package instructions. Prepare until ready to cook and set aside. The cooking time below includes preparing the seaweed; cooking in a wok only takes a few minutes. Cut the squid into rings. Mix oyster sauce, sambal oelek, and 1 tablespoon of sesame oil to make a marinade, then marinate the squid in it for about 30 minutes. Peel the carrot and cut into sticks. Peel and finely chop the onion and garlic clove. Peel and finely chop the ginger. Cut the pointed peppers into rings. Place the glass noodles in boiling water for 3-4 minutes, then drain and refresh. Immediately after refreshing, toss with a little neutral oil to prevent the noodles from sticking together later. Heat the two tablespoons of sesame oil in a wok. Sauté the carrots, then add the onion, garlic, and peppers and cook briefly. Push the vegetables to the side of the wok and cook the squid with the marinade. Finally, briefly stir-fry the glass noodles, ginger, and seaweed and serve hot.