Stir-fry with squid, bell peppers and cucumbers

Ingredients:

• 450 g of cleaned squid
• 220 g rice noodles
• 1/3 cup chicken broth
• 1 tbsp. molasses
• 1 tbsp soy sauce
• 2 tablespoons of vegetable oil
• 2 red bell peppers, seeded and cut into strips
• 1 bunch green onions, white parts cut separately from green parts
• 5 cm ginger root, peeled and cut into thin strips
• 1 tbsp finely chopped garlic
• 1.5 tbsp lime juice (1-2 pcs.)
• 1 small cucumber, thinly sliced

Preparation:

1. Cut the squid bodies open on one side so they lay flat. Use a knife to create a 0.5 cm grid. Cut into 1 cm strips. Cut the tentacles in half.
2. Cook the noodles in a pot of boiling salted water until tender, about 8 minutes. Drain and cool completely under cold running water. Mix together the broth, molasses, and soy sauce.
3. Heat vegetable oil in a wok or large heavy skillet over high heat. When it begins to smoke, add the bell pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, until the pepper is charred in spots and crisp-tender, about 3 minutes.
4. Add the white part of the green onion, ginger, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the squid and sauce to the wok and cook, stirring, until the squid is cooked through, about 1 minute.
5. Add lime juice, then toss the squid mixture into the noodles. Let cool completely, about 30 minutes or overnight.
6. Season with salt and pepper to taste. Serve topped with cucumbers and green onions.