Squid and Pork Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The squid in this entrée is tender and picks up the flavors it's cooked with. 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 |
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 |
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 |
Directions:
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.
2. 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
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