Best Food Combo 😍 How To Make Spicy Octopus & Purple Sweet Potato Noodles 💜 Tina Mini Cooking

Ingredients

• 8 oz Octopus (cleaned and cut into bite‑size pieces)
• 2 cloves Garlic (minced)
• 2 tablespoons Chili Garlic Sauce (spicy sauce (e.g., gochujang mixed with minced garlic or sriracha))
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Salt (to taste)
• 1 cup Bean Sprouts (rinsed and drained)
• 2 stalks Green Onions (sliced thinly)
• 2 tablespoons Cooking Oil (vegetable or canola oil)
• 1 tablespoon Parsley (chopped, optional garnish)

Instructions

1. Clean and Slice Octopus

   Rinse the octopus under cold water, pat dry, and cut into bite‑size pieces.

   Time: PT5M

2. Marinate Octopus

   In a small bowl combine minced garlic, chili garlic sauce, soy sauce, black pepper, and salt. Add the octopus pieces and toss to coat. Let sit for 5 minutes.

   Time: PT5M

3. Heat Oil

   Heat 2 Tbsp cooking oil in a large skillet over medium‑high heat until shimmering.

   Time: PT2M

   Temperature: Medium‑high heat

4. Stir‑Fry Octopus

   Add the marinated octopus to the skillet in a single layer. Stir‑fry for 3‑4 minutes until the edges turn opaque and slightly caramelized.

   Time: PT4M

   Temperature: Medium‑high

5. Add Bean Sprouts and Green Onions

   Add the bean sprouts and sliced green onions to the pan. Toss quickly for 1‑2 minutes until the sprouts are just wilted and the onions are fragrant.

   Time: PT2M

   Temperature: Medium‑high

6. Season and Serve

   Taste and adjust salt or extra chili sauce if desired. Transfer to a serving plate and garnish with chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g