An easy yet delicious Chinese-style steamed squid/calamari on a bed of glass noodles drenched in umami garlic ginger sauce.
This dish is one of my favorites to fix. It is so incredibly easy yet so tasty and quick to whip up. We are a family of seafood and noodle lovers. So this fits right in! The garlic ginger sauce is so good and the glass noodles/mung bean noodles soak in all the sauce as you steam them.
Ingredients and substitutions
1. Glass noodle
Glass noodle is also known as tang hoon in Hokkian or soun in Indonesian, mung bean noodles, mung bean vermicelli (don’t be mistaken with rice vermicelli, which is made from rice flour), etc. They all mean the same thing
2. Squid/calamari
You can use baby squid or large squid. You can even use octopus or baby octopus in this dish too
3. Ginger
I use fresh ginger
4. Garlic
5. Soy sauce
Also known as light soy sauce in Asia
6. Oyster sauce
7. Cooking oil
You want to use oil with a high smoke point. Such as canola oil, vegetable oil, corn oil, grapeseeds oil, avocado oil
8. Sugar
I use granulated sugar
9. Green onion
Also known as scallions or spring onion
How to cook steamed squid with garlic ginger sauce and glass noodles
1. Soak the dried mung bean noodles in warm water for 10-15 minutes until they are softened
2. I use baby squid that has been cleaned and I just leave them in whole pieces. If you use large squid, cut the body/tubes into rings.
3. Combine all the ingredients, except for the oil, in a large heat-proof bowl. 
4. Heat up oil until you see smoke starts to rise. 
5. Turn off the heat and immediately and carefully pour this over the garlic mixture and give them a stir. Set aside
6. Bring the water in the steamer to a boil. Line the dish that fits in your steamer with the pre-soaked mung bean noodles. Arrange the squid on top of the bed of noodles. 
7. Spread the garlic ginger sauce over the squid
8. Put this in the steamer and steam on high heat for 3-5 minutes, depending on the size of the squid. It shouldn’t take long to cook
9. Remove from the heat and garnish with green onion and serve immediately
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Chinese Steamed Squid with Garlic Ginger Sauce and Glass Noodles
Ingredients
- 400 g squid/calamari
- 100 g mungbean thread noodles (dried tang hoon)
Garlic ginger sauce: (adjust taste to your preference)
- 80 g garlic about 2 large bulbs, finely minced
- 30 g ginger grated
- 1 tsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp Shaoxing wine
- 70 g cooking oil with a high smoke point such as grape seeds oil, avocado oil
Garnish:
- 1 stalk green onion finely chopped
Instructions
- Soak the dried mung bean noodles in warm water for 10-15 minute until they are softened
- I use baby squid that has been cleaned and I just leave them in whole pieces. If you use large squid, cut the body/tubes into rings.
Prepare the sauce:
- Combine all the ingredients, except for the oil, in a large heat-proof bowl. Heat up oil until you see smoke starts to rise. Turn off the heat and immediately and carefully pour this over the garlic mixture and give them a stir. Set aside and have a taste and adjust to your preference
Prepare steamer:
- Bring the water in the steamer to a boil
Assembling and steaming:
- Line the dish that fits in your steamer with the pre-soaked mung bean noodles. Arrange the squid on top of the bed of noodles. Spread the garlic ginger sauce over the squid
- Put this in the steamer and steam on high heat for 3-5 minutes, depending on the size of the squid. It shouldn't take long to cook
- Remove from the heat and garnish with green onion and serve immediately
1 comment
Great seafood recipe! Easy to follow and super tasty! Mung bean noodles absorbed the sauce well and tasted great!