Ingredients
Fresh squid, scallop tips, and cucumber, 100 g (about 3.5 oz) each; bean curd sheets and bean sprouts, 50 g (about 1.75 oz) each; 1 package instant noodles; 20 g (about 0.7 oz) cilantro, cut into sections.
Seasonings
5 g each minced scallion, minced ginger, and minced garlic, 15 g chili pepper segments, 1 teaspoon salt, 1 teaspoon white vinegar, 1/2 tablespoon rice vinegar, 1/2 tablespoon soy sauce, 2 tablespoons vegetable oil, and clear broth as needed.
Steps
1. Clean the fresh squid and cut into strips; shred the tofu skin and cucumber; soak the instant noodles in hot water until softened, then drain and place in a bowl.
2. Heat oil in a wok until hot, add clear broth and seasonings and bring to a boil, then add fresh squid, scallop tips, bean sprouts, and cucumber and cook briefly, pour everything into the noodle bowl, sprinkle with minced scallion, ginger, garlic, and cilantro, then drizzle with hot chili oil and serve.