Buckwheat Noodles With Ginger Squid |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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 |
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. 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.
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