A delectable mix of squid, ham and vegetables with jasmine rice and glass noodles.

Ingredients:

1 cup jasmine rice (already cooked)
½ cup glass noodles (soaked in warm water for a few minutes & cut into pieces)
¼ cup squid (scored and sliced into 1'' lengths)
¼ cup boiled ham (sliced into 2" lengths)
¼ cup tomatoes (diced)
2 tbsp. carrots (diced)
1 tbsp. baby corn kernels (fresh or from can)
1 tbsp. sweet red bell pepper (diced)
1 tbsp. onion (diced)
1 tbsp. minced garlic
3 tbsp. canola oil

Seasoning sauce:

1 tsp. light soy sauce
1 tsp. seasoning sauce
1 tsp. sugar
1/8 tsp. salt
2 tbsp. chili sauce

Preparation:

1. In a wok, heat the canola oil using a medium high setting. Then add the minced garlic and stir until fragrant.
2. Add the squid and stir-fry until well cooked, then add the carrots and baby corn. Stir for a few minutes.
3. Add the rice and glass noodles and continue stir-frying for a few more minutes.
4. Add the seasoning sauce from the recipe above.
5. Add the onion, tomatoes, sweet red bell pepper and ham, and then continue stir-frying for a few more seconds.
6. Turn off the heat and place on a serving plate. Garnish with scallions and cucumbers may be added as a side dish.

Makes 2 servings