Buckwheat Noodles With Ginger Squid

Ingredients

• 6 ounces buckwheat noodles (soba)
• 1 tablespoon grapeseed oil or vegetable oil
• 1/2 cup chicken stock or 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
• salt
• 1 sheet nori, 8-inch square, cut into 4-by- 1/2 - inch strips (pressed seaweed)
• 1 tablespoon finely chopped flat leaf parsley

Directions

1. 1

   In a large saucepan of boiling salted water, cook the buckwheat noodles until just tender, about 3 minutes.

2. 2

   Drain and rinse the noodles under cold water and drain again. Toss the noodles with the grapeseed oil and set aside.

3. 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. 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. 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. 6

   Season with salt and white pepper and transfer to 4 plates. Top the noodles with the nori strips and parsley and serve.