Buckwheat Noodles With Ginger Squid

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is meant to be a first course dish, but I would serve it as a main dish. Food & Wine. WINE: A medium-weight Chardonnay, goes with this lively combination of ginger, soy sauce and cilantro.

Ingredients Nutrition

Directions

  1. In a large saucepan of boiling salted water, cook the buckwheat noodles until just tender, about 3 minutes.
  2. Drain and rinse the noodles under cold water and drain again. Toss the noodles with the grapeseed oil and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Season with salt and white pepper and transfer to 4 plates. Top the noodles with the nori strips and parsley and serve.