Squid and Pork Noodle SaladJim Bastardo
The squid in this entrée is tender and picks up the flavors it's cooked with.
Recipe information
Yield
Makes 8 servings
Ingredients
1 pound buckwheat noodles
2 teaspoons canola oil
3 cloves garlic, finely chopped
1/2 pound ground pork
1 teaspoon salt
3/4 pound fresh squid, cut into bite-size pieces
Sauce:
3-6 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)
3 cloves garlic, finely chopped
1 cup lime juice (from 4 to 5 limes)
1/4 cup plus 1 tablespoon fish sauce
1/4 cup plus 1 tablespoon sugar
Salad:
1 cucumber, seeded and sliced
1 cup grape tomatoes, halved
1 cup mixed fresh mint and cilantro
1/2 cup finely chopped celery hearts
1/2 cup thinly sliced red onion
1/4 cup crushed peanuts
Preparation
Cook noodles as directed on package. Drain, rinse with cold water and set aside. Heat oil in a large nonstick pan over medium-high heat 1 minute. Cook garlic 30 seconds (do not brown). Reduce heat to medium. Add pork and salt; cook until browned, about 2 minutes. Add squid; sauté 1 minute. Cover. Cook until squid is opaque, about 2 minutes. Remove from heat. Sauce: Whisk all ingredients in a bowl. Salad: Toss all ingredients in another bowl. Add noodles to pork and squid; pour half of sauce over the top; toss. Divide among 8 bowls and top with salad. Serve remaining sauce on the side.
Nutrition Per Serving
Nutritional analysis per serving: 415 calories
11.2 g fat (2.9 g saturated)
60.8 g carbs
4.6 g fiber
20.2 g protein
#### Nutritional analysis provided by Self
