Squid and Pork Noodle Salad
A refreshing Asian-inspired noodle salad combining tender squid and ground pork with buckwheat noodles, fresh vegetables, and herbs in a tangy lime-fish sauce dressing. Perfect for a light yet satisfying meal.
Ingredients
- •1 pound buckwheat noodles
- •2 teaspoons canola oil
- •3 cloves garlic, finely chopped
- •½ pound ground pork
- •1 teaspoon salt
- •¾ pound fresh squid, cut into bite-size pieces
- •4 pieces red Thai bird chiles
- •1 cup lime juice
- •¼ cup fish sauce
- •¼ cup sugar
- •1 whole cucumber
- •1 cup grape tomatoes
- •1 cup mixed fresh mint and cilantro
- •½ cup celery hearts
- •½ cup red onion
- •¼ cup crushed peanuts
Cooking Instructions
- 1.
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.
25 min
