Squid and Celery with Noodles

Squid and Celery with Noodles

A mouthwatering combination of aromatic celery and sweet squid.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1/2 stalk

20 g (0.7 oz.)

1/2 tsp

1/2 Tbsp


1/2 tsp

1/2 Tbsp

1 tsp

a pinch


  1. Remove skin from the squid and spread open flat. Finely slice into 5 cm (2 in.) lengths and lightly boil.
  2. Julienne the celery and bell pepper into 5 cm (2 in.) pieces. Lightly boil and drain in a colander. Place the cellophane noodles into boiling water to soften, then cut into edible lengths.
  3. Mince the Sichuan pepper, pour the sesame oil into a pot and heat at low until aromatic. Transfer to a bowl, pour in (A) to prepare the sauce.
  4. Add the squid, celery, bell pepper and cellophane noodles to (3), combine well and then serve into bowls.

Cooking Basics

Green peppers - matchstick juliennes

[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.

[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.

Squid - clean and prepare

1. Pull off the tentacles

Taking care not to tear the innards, pull the tentacles and innards away from the body.

2. Remove the quill (cuttlebone)

Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.

3. Remove the wings (ears)

Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.

4. Peel off the skin

Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.

5. Cut open the body

When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.

6. Prepare the tentacles

Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.

7. Remove the ink sac

To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.


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