1/2 pound cleaned squid, bodies cut into thin rings, tentacles cut into
2 medium tomatoes—peeled, seeded and finely chopped
1 1/2 tablespoons finely chopped cilantro
One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 - inch
1 tablespoon finely chopped flat-leaf parsley
How to Make It
In a large saucepan of boiling salted water, cook the buckwheat noodles until just tender, about 3 minutes. Drain and rinse the noodles under cold water and drain again. Toss the noodles with the grapeseed oil and set aside.
In a bowl, stir together the chicken stock, soy sauce, olive oil, fish sauce, mirin, ginger, oyster sauce, garlic, sugar and a pinch of white pepper. Transfer to a large skillet and bring to a simmer over high heat. Add the snow peas and scallion and cook, stirring, for 1 minute. Add the squid, tomatoes and cilantro and stir until the squid is just tender, about 2 minutes. Add the buckwheat noodles and toss until heated through. Season with salt and white pepper and transfer to 4 plates. Top the noodles with the nori strips and parsley and serve.
A medium-weight Chardonnay from Australia or Napa Valley goes with this lively combination of ginger, soy sauce and cilantro.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.