Squid and Pork Noodle Salad
3.8
(1)
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
