Green tea noodles topped with egg omelette and pan-seared squid

This is a little experiment i came up with - it's simple but makes for a lovely meal. Great for lunch or dinner, and can be eaten hot or cold.

Ingredients (serves 1)
Green tea/ matcha noodles
1 large egg
Milk/Soya milk
Whole cleaned squids
Sea salt
White ground pepper
Sesame oil
Soy sauce
Strips of seaweed (optional)

First prepare the squid. The ones i had were already cleaned and ready to use, but if not just make sure to remove the eye that is in the tentacle part. I used around 4 squids as they were a little on the small side, but you can use more or less to your liking. Detach the tentacles, if it hasn't already been done so then slice the squids into rings. Next, season the squids with 1-2 teaspoons of sesame oil, some sea salt and white ground pepper. Then set them aside.

Beat 1 large egg (or 2 if you're cooking for 2 or more people) until it turns a pale yellow, then add in 2 tablespoons of milk (or any type of milk you prefer - i used Alpro's light soy milk which gave the eggs a slightly sweet taste). Whisk the milk and eggs together for about a minute to try and get as much as in as possible. Set this aside for the moment and move onto the noodles.

The noodles i used was called "green tea vermicelli" and from a brand called Sempio. A pack contains 3 bundles of the noodles. Since i was cooking for only myself, i only used one bundle. Boil the noodles  according to the instructions on the pack - in this case, it required 4-5 minutes. Once done, drain and run the noodles under some cold water, and drain again.

Whilst the noodles are still boiling away, heat a non-stick pan on low to medium heat with a small amount of oil and pour in the egg mixture. Let the egg mixture sit for about 1 minute or until the bottom starts to set, then using a spatula gently push one edge of the egg and fold it across and over onto itself - lining up the edges. Cook the egg for another 30 seconds, remembering not to overcook it, then flip the egg over to cook the other side for another 30 seconds. Once done, cut the egg omelette into strips of about 1cm wide.

Using the same non-stick pan, add a little bit more oil then start pan-frying the seasoned squids you set aside before. Cook the squids for around 2 minutes, but don't overcook them or they will go rubbery. It should be quite obvious when the squids are cooked, as the tentacles will go from floppy, to a curled up shape, and the squid rings will curl up around the sides.

Next make seasoning for the noodles. I simply mixed half a tablespoon of sesame oil, half a tablespoon of (Maggi) soy sauce, and half a teaspoon of water. If you want to have the noodles cold, simple go ahead and mix the noodles into the seasoning and then plate up the noodles. If you want the noodles hot, i would pour boiling hot water over the noodles, then drain out the water before mixing the noodles with the seasoning and plating it up.

As pictured, I plated this dish with the noodles at the bottom, topped with criss-crossing strips of the egg ommelette and a generous pinch of dried seaweed strips and then placed the squid tentacles right at the top and the squid rings sprinkled around the side of the noodles.

This dish is quick and easy to make, though it does take some multi-tasking, especially if you want to have the noodles hot. If you've decided to have it as a cold dish, it would be better to make the omelette and squid first so that they have time to cool down. 

Let me know if you've decided to try this out and how it goes for you!