Spring Seafood Stir-Fried Noodles

Steps

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1. 1
   Prepare the Chinese broccoli: remove any blackened or yellowed leaves and trim the thicker base. Optionally peel the outer skin with a vegetable peeler for a more tender texture. Rinse and drain well.
   ▶ ≈0:24
2. 2
   Cut the prepared broccoli into three equal-length pieces.
   ▶ ≈1:32
3. 3
   Prepare the squid: rinse thoroughly, remove the eyes and viscera, peel off the outer skin with a paper towel, and slice into rings.
   ▶ ≈2:07
4. 4
   Bring a pot of salted water to a boil and cook the egg noodles until al dente. If using oil noodles, simply blanch in hot water. Drain well and set aside.
   ▶ ≈3:46
5. 5
   Blanch the broccoli in hot water for a few seconds, immediately drain, and toss with extra virgin olive oil.
   ▶ ≈4:23
6. 6
   Heat a wok over medium heat with olive oil. When not fully hot, add the chili and minced garlic to infuse the oil with aroma over gentle heat.
   ▶ ≈4:55
7. 7
   Add the squid and stir-fry quickly. Season with white pepper, salt, and sugar, tossing gently to combine.
   ▶ ≈5:24
8. 8
   Deglaze the wok with sake along the edge, allowing the sauce to emulsify. Add the cooked noodles and toss thoroughly to coat evenly with sauce. Add a splash of water if needed.
   ▶ ≈5:43
9. 9
   Fold in the blanched broccoli gently. Just before serving, drizzle a little soy sauce around the wok edge for extra aroma and finish.
   ▶ ≈6:10