Buckwheat Noodles with Ginger-Sautéed Squid
- SERVINGS: 4 FIRST-COURSE SERVINGS
- 6 ounces buckwheat noodles (soba)
- 1 tablespoon grapeseed oil or vegetable oil
- 1/2 cup chicken stock or canned low-sodium broth
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon Asian fish sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon minced ginger
- 1/2 teaspoon Chinese oyster sauce
- 1/2 garlic clove, minced
- Pinch of sugar
- Freshly ground white pepper
- 8 large snow peas, thinly sliced lengthwise
- 1 tablespoon minced scallion
- 1/2 pound cleaned squid, bodies cut into thin rings, tentacles cut into short strips
- 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 strips
- 1 tablespoon finely chopped flat-leaf parsley
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.