Squid and Pork Noodle Salad

Ingredients for Squid and Pork Noodle Salad

• 450g buckwheat noodles

• 2 teaspoons canola oil

• 3 cloves garlic, finely chopped

• 230g pork mince

• 1 cucchiaino di sale

• 350g fresh squid, cut into bite-size pieces

• 3-6 red Thai bird chillies, finely chopped (found in grocery stores' Asian section)

• 3 cloves garlic, finely chopped

• 240ml lime juice (from 4 to 5 limes)

• 60ml plus 1 tablespoon fish sauce

• 60ml plus 1 tablespoon sugar

• 1 cucumber, seeded and sliced

• 1 cup grape tomatoes, halved

• 1 cup mixed fresh mint and coriander

• 1/2 cup finely chopped celery hearts

• 80g thinly sliced red onion

• 40g crushed peanuts

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.

Avvertenza

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