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.
- 6 ounces buckwheat noodles (soba)
- 1 tablespoon grapeseed oil or 1 tablespoon vegetable oil
- 1⁄2 cup chicken stock or 1⁄2 cup low sodium chicken 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
- 1 pinch sugar
- fresh ground white pepper
- 8 large snow peas, thinly sliced lengthwise
- 1 tablespoon minced scallion
- 1⁄2 lb 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
- 1 sheet nori, 8-inch square, cut into 4-by- 1/2 - inch strips (pressed seaweed)
- 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.