- squid carcasses — 6 pcs.
- minced chicken — 0.5 kg,
- fresh mushrooms — 12 pcs.
- onion — 2 pcs.
- rice noodles — bundle,
- white dry wine — 0.5 tbsp,
- garlic — 4 slices,
- tomato paste — 1 tbsp.
- vegetable oil — 3 tbsp.
- salt, pepper, sugar – to taste,
- dill, parsley or other greens – bundle.
Squid clean, rinse thoroughly in water. Leave for a while, let the water drain.
Boil the water in the pan, lower the rice noodles in there. Leave for 10-15 minutes, let it grind and break.
Rinse mushrooms, cut finely. Release the onion from the husk and cover with small cubes. The garlic, peeled, crush the flat side of the knife, then cut.
Oil vegetable heat in a frying pan, add onions, garlic and mushrooms. Roast the mixture, report the minced chicken. Bring it to ready, then add the paste. Simmer the whole composition for 2 minutes, then pour in the wine. Let the wine boil, then pour salt, sugar and pepper. Stir, taste, add broken greens.
Ready noodles cut for convenience. Mix it with the resulting mass from the pan.
Finished composition fill the carcasses of squid, lay them on a tray. Set the sheet in the oven, heated to 230-250 degrees. Bake the dish for 20 minutes.
To the table, serve Thai calamari carcasses decorated with greens, with pieces of lemon.