Buckwheat Noodles with Ginger-Sauteed Squid

• 6 ounces buckwheat noodles (soba)
• 1 tablespoon grapeseed oil or vegetable oil
• 1/2 cup chicken stock or canned low-sodium 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
• Pinch of sugar
• Freshly ground white pepper
• 8 large snow peas, thinly sliced lengthwise
• 1 tablespoon minced scallion
• 1/2 pound cleaned squid, bodies cut into thin rings, tentacles cut into short strips
• 2 medium tomatoespeeled, seeded and finely chopped
• 1 1/2 tablespoons finely chopped cilantro
• Salt
• One 8-inch square sheet of nori (pressed seaweed), cut into 4-by- 1/2 - inch strips
• 1 tablespoon finely chopped flat-leaf parsley

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.
3. Toss the noodles with the grapeseed oil and set aside.
4. 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.
5. Transfer to a large skillet and bring to a simmer over high heat.
6. Add the snow peas and scallion and cook, stirring, for 1 minute.
7. Add the squid, tomatoes and cilantro and stir until the squid is just tender, about 2 minutes.
8. Add the buckwheat noodles and toss until heated through.
9. Season with salt and white pepper and transfer to 4 plates.
10. Top the noodles with the nori strips and parsley and serve.

buckwheat noodles, grapeseed oil, chicken stock, soy sauce, olive oil, fish sauce, mirin, ginger, oyster sauce, garlic, sugar, freshly ground white pepper, snow peas, scallion, bodies, cilantro, salt, flatleaf parsley

Taken from www.foodandwine.com/recipes/buckwheat-noodles-with-ginger-sauteed-squid (may not work)