Squid Ink Asian Style Pasta

Squid Ink Pasta Asian Style 15

Squid ink pasta adds an interesting colour to this dish, which is ready is minutes. Sure enough it is a bit fancy and you could use regular noodles, remember however colours are part of developing taste in your children.

You will need a wok.

Preparation: 10 min, cooking 15min.

  • 250g Squid Ink pasta
  • Eggs 4, beaten lightly
  • Lemon, 1 : prepare 1tsp of zest, 2tsp of juice
  • Spring onion: 1 or 2
  • Garlic: 2 cloves crushed
  • Zucchini, 1, sliced and quartered
  • Cauliflower: 1, heads cut to bitesize
  • Rice vinegar: 1.5 Tbsp
  • Roasted sesame seed oil: 1.5 Tbsp
  • Rice bran oil: 1 Tbsp
  • Roasted sesame seeds: 1 Tbsp
  • Salt and pepper to taste.


  1. Boil 1.5 L of water and add to wok, cook pasta as per instructions.
  2. Pour water and pasta through a sieve and briefly rinse pasta. Keep aside.
  3. Put your work back on the flame, add rice bran oil and pour beaten eggs.
  4. With a spatula mix well until fluffy and cooked, remove and keep aside.
  5. Now add sesame oil, vegetables (inc garlic), and sautéed until soft.
  6. Deglaze with vinegar, stir for a minute, add lemon juice and lemon zest.
  7. Add pasta and egg for a further minute.
  8. Check for seasoning.
  9. Serve with a sprinkle of sesame seeds and your favourite sauce.

Bon appétit.