Squid and Pork Noodle Salad

• 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

1. Cook noodles as directed on package.
2. Drain, rinse with cold water and set aside.
3. Heat oil in a large nonstick pan over medium-high heat 1 minute.
4. Cook garlic 30 seconds (do not brown).
5. Reduce heat to medium.
6. Add pork and salt; cook until browned, about 2 minutes.
7. Add squid; saute 1 minute.
8. Cover.
9. Cook until squid is opaque, about 2 minutes.
10. Remove from heat.
11. Sauce: Whisk all ingredients in a bowl.
12. Salad: Toss all ingredients in another bowl.
13. Add noodles to pork and squid; pour half of sauce over the top; toss.
14. Divide among 8 bowls and top with salad.
15. Serve remaining sauce on the side.

noodles, canola oil, garlic, ground pork, salt, fresh squid, red thai bird chiles, garlic, lime juice, fish sauce, sugar, cucumber, grape tomatoes, mint, celery hearts, red onion, peanuts

Taken from www.epicurious.com/recipes/food/views/squid-and-pork-noodle-salad-242784 (may not work)